The Mailbox: Potato Reuben casserole features sauerkraut

By Teri Mena



If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 321-1109. Please include your full name, your city and phone number.

Potato Reuben casserole

Prep time: 20 minutes

Cook time: 14 minutes

Serves 4

Fran Rider of Carmichael is always looking for new ways to include sauerkraut in a recipe. She was hoping we could help.

This easy recipe was created by Marlys Johnson of Anoka, Minn., for the 37th Pillsbury Bake Off Contest. It’s cooked in the microwave making this dish even quicker to prepare.


22/3cups water

1/4 cup margarine or butter

1/2 teaspoon salt

1 cup milk

22/3cups Hungry Jack Mashed Potatoes Flakes

1/2 cup finely chopped peeled Granny Smith apple

1 teaspoon caraway seed

One 14-ounce can Bavarian-style sauerkraut, well-drained

Two 2.5-ounce packages sliced cooked corned beef, chopped

4 ounces (1 cup) cubed or shredded Swiss cheese



In a large saucepan, combine water, margarine and salt. Bring to a boil over medium-high heat. Remove from heat. Add milk and potato flakes; stir with fork until of desired consistency. Stir in apple, caraway seed and sauerkraut. Mix well.

Spray a 2-quart microwave-safe casserole with nonstick cooking spray. Spoon half of potato mixture into spray-coated casserole. Top with corned beef and cheese. Top with remaining potato mixture.

Cover; microwave on high for 10 to 14 minutes or until casserole is thoroughly heated and cheese is melted. Sprinkle with paprika.

To bake in oven, heat oven to 350 degrees. Bake 20 to 25 minutes or until casserole is thoroughly heated and cheese is melted.

Per serving: 510 cal.; 20 g pro,; 47 g carb.; 27 g fat (10 g sat.); 65 mg chol.; 1,790 mg sodium; 6 g fiber; 47% of calories from fat.