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August 12, 2011
Corned Beef Vegetable Bake
Hearty Meat Dishes
Prep time:
28 minutesbaking time:
30 minutes“The rich, tangy flavors of this bake remind me of the sandwiches we used to get from the deli on the corner.”
Ingredients
Serves 8
- 3 pounds all-purpose potatoes, scrubbed
- 2 cups drained sauerkraut
- 1 (12-ounce) can corned beef, chopped
- 1 1/2 cups finely chopped celery
- 1 1/2 cups shredded Swiss cheese
- 1 (10 3/4-ounce) can cream of celery soup
- 1/2 cup plain yogurt
- 2 teaspoons prepared yellow mustard
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Directions
1
Combine potatoes and enough water to cover in a large saucepan. Cook over medium-high heat until the potatoes are tender, about 25 minutes; drain. Let potatoes stand until cool. Peel and chop the potatoes.
2
Preheat oven to 350ºF. Grease a 13 × 9-inch baking pan.
3
Combine potatoes, sauerkraut, corned beef, celery and Swiss in a large bowl and mix well.
4
Combine soup, yogurt, mustard, salt, garlic powder and black pepper in a small bowl and mix well. Stir into potato mixture.
5
Spoon mixture into the prepared baking pan. Bake until bubbly and browned, about 30 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
Grandma's family made their own sauerkraut, which they fermented in a brine rather than in vinegar. Grandma was accustomed to the mild taste, and so she usually used the refrigerated type of sauerkraut, which is sometimes packed in a glass jar and sometimes in a plastic bulk package. When she had to use canned sauerkraut, she drained and rinsed it before adding it to the potatoes and beef.
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