May 12, 2010

Corned Beef Vegetable Bake

"For-a-Crowd" Recipes, casserole, cheese, corned beef, main dish, One-Dish Dinners, potatoes, sauerkraut, St. Patrick's Day Recipes, yogurt

Presented by

42 ratings

Prep time: 28 minutes
baking time 30 minutes
Servings: 8 to 12
Partner: Jewish Challah

The rich, tangy flavors of this bake remind me of the sandwiches we used to get from the deli on the corner.

Ingredients

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.

Grandma's Secret Trick

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.