Best Reuben Casserole

• Meat

  • 1 lb Deli-sliced corned beef

• Produce

  • 5 lbs Baking potatoes
  • 8 cloves Garlic
  • 8 cups Packaged thinly presliced green cabbage

• Condiments

  • 1/3 cup Ketchup
  • 2 tbsp Sweet pickle relish

• Baking & Spices

  • 1 tbsp Caraway seeds

• Dairy

  • 1 1/2 cups 1 cup shredded swiss cheese
  • 1/2 cup Butter
  • 1 1/2 cup Yogurt, plain non fat

• Beer, Wine & Liquor

  • 3/4 cup Beer, dark

Found on melaniemakes.com

Description

Ingredients

• 5 pounds baking potatoes, cut into large cubes
• ½ cup butter
• ½ cup dark beer
• ½ cup plain non-fat yogurt
• 1 cup shredded Swiss cheese + 1-1/2 cups for topping
• 1 pound deli sliced corned beef, chopped
• 8 cloves garlic, minced
• 1 tablespoon caraway seeds
• ⅓ cup dark beer
• 8 cups packaged thinly presliced green cabbage
• 1 cup plain non-fat yogurt
• ⅓ cup ketchup
• 2 tablespoons sweet pickle relish

Directions

• Preheat oven to 350 degrees.
• In a large dutch oven add potatoes and cover with water. Bring to boil until easily pierced with a fork.
• Add potatoes to bowl of an electric mixer fitted with paddle attachment with butter and mix until combined. Add beer, yogurt and cheese and mix until just combined.
• Spread half of mashed potatoes into the bottom of a 9x13 pan sprayed with non-stick spray.
• In a saucepan over medium heat, add corned beef, garlic, caraway seeds and beer until corned beef is warmed through.
• Add cabbage to saucepan and stir until wilted and beer is reduced.
• Using a slotted spoon, spoon mixture over potato layer.
• In a small bowl, stir together yogurt, ketchup and relish.
• Spoon over cabbage and corned beef mixture, spreading evenly.
• Spoon remaining half of mashed potatoes over dressing and sprinkle with additional 1-1/2 cups shredded Swiss cheese.
• Bake for 25-30 minutes or until bubbly and top of casserole is golden brown.
• Garnish with chopped fresh parsley, if desired.