1. Preheat oven to 375°. In large skillet, melt butter over medium heat. Add bell pepper and onion, and cook 6 to 7 minutes or until vegetables are tender. Stir in sauerkraut, corned beef, ¼ cup vinegar and caraway seeds, and cook 3 minutes or until heated through, stirring frequently.
2. In medium bowl, stir together soup, relish, ketchup and remaining ¼ cup vinegar. In 9 x 9-inch glass or ceramic baking dish, spread hash browns to cover bottom of dish. Spread half the soup mixture over potatoes (about 1 cup); sprinkle with half (about 1 cup) of the cheese. Evenly spread corned beef mixture over cheese; top with remaining soup mixture and cheese.
3. Bake 25 to 30 minutes or until top is lightly browned. Makes about 10 cups.
- 14 g Fat
- 8 g Saturated fat
- 72 mg Cholesterol
- 1480 mg Sodium
- 30 g Carbohydrates
- 4 g Fiber
- 28 g Protein
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Nutritional Information
- 14 g Fat
- 8 g Saturated fat
- 72 mg Cholesterol
- 1480 mg Sodium
- 30 g Carbohydrates
- 4 g Fiber
- 28 g Protein
Directions
1. Preheat oven to 375°. In large skillet, melt butter over medium heat. Add bell pepper and onion, and cook 6 to 7 minutes or until vegetables are tender. Stir in sauerkraut, corned beef, ¼ cup vinegar and caraway seeds, and cook 3 minutes or until heated through, stirring frequently.
2. In medium bowl, stir together soup, relish, ketchup and remaining ¼ cup vinegar. In 9 x 9-inch glass or ceramic baking dish, spread hash browns to cover bottom of dish. Spread half the soup mixture over potatoes (about 1 cup); sprinkle with half (about 1 cup) of the cheese. Evenly spread corned beef mixture over cheese; top with remaining soup mixture and cheese.
3. Bake 25 to 30 minutes or until top is lightly browned. Makes about 10 cups.