4 cups mashed potatoes, from 22-ounce frozen package, firmly-packed
2/3 cups milk
1 cup sour cream
1 teaspoon caraway seed
3/4 cup (6 ounces) Wisconsin sharp cheddar cheese, shredded
1 can (14 ounces) sauerkraut, rinsed and well drained
1 package (5 ounces) sliced corned beef, cut into 1/2 inch pieces
1 cup tomato (about 2 medium), chopped, seeded
2 cups Wisconsin havarti cheese, cut into 1/2 inch cubes
2 tablespoons fresh parsley, chopped
Prepare potatoes according to package directions, using milk and sour cream--and adding additional milk, if necessary, until potatoes are consistency of mashed potatoes. Stir in caraway seed, cheddar and sauerkraut. Mix well.
Spray 2-quart microwave-safe casserole dish with nonstick cooking spray. Spoon half of potato mixture into dish. Top with corned beef, chopped tomato and havarti. Top with remaining potato mixture. Cover.
Microwave on high for 14 to 18 minutes or until casserole is thoroughly heated and cheese is melted. (Conventional oven: 350°F for 45 minutes.) Sprinkle with parsley.