Ingredients

4

cups water

1 1/2

cups milk

1/3

cup butter or margarine

1

tablespoon yellow mustard

2

                        pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes

1

package (6 ounces) sliced corned beef, cut into 1/2-inch pieces

1

can (14 1/2 ounces) sauerkraut , rinsed well and drained

2

cups shredded Swiss cheese (8 ounces)

4

teaspoons caraway seed, if desired

Thousand Island Dressing, if desired

Preparation

Heat oven to 350°F. Grease or spray 2 1/2-qt baking dish.

Heat water and butter to rapid boil in 3-quart saucepan; remove from heat. Stir in milk and mustard. Stir in 2 pouches potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

Spread about 3 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef and sprinkle with 2 teaspoons caraway seed, if desired. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and remaining caraway seed.

Bake uncovered about 20 minutes or until cheese is light golden brown.