1 cup milk
1/4 cup margarine or butter
1 tbsp yellow mustard
1 box (family size) Betty Crocker* Roasted Garlic Mashed Potatoes
6 ounces sliced corned beef, cut into 1/2-inch pieces
1 3/4 cups drained, rinsed sauerkraut
2 cups shredded Swiss cheese
1 tbsp caraway seed, if desired
Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches potatoes and seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed. Bake uncovered about 20 minutes or until cheese is golden brown.