• Preheat oven to 350 degrees.

Mashed Potatoes

• In a large dutch oven add potatoes and cover with water. Bring to boil until easily pierced with a fork.

  TIP:  I love to use Yukon gold potatoes for this recipe as they have a more buttery taste and their thin skin means no peeling!  You could also choose to use a more traditional Russet potato, but you would want to peel them beforehand.

Reuben Filling

• Meanwhile, in a large saucepan over medium heat, add corned beef, garlic, caraway seeds and beer until corned beef is warmed through.
• Add cabbage to saucepan and stir until wilted and beer is reduced.  Set aside.

  TIP:  Don't be tempted to use a bag of presliced cabbage for this recipe!  Slicing your own means that it will stand up to being wilted in the saucepan and baking.  The presliced variety is too thin.

Mashed Potatoes

• Add potatoes to bowl of an electric mixer fitted with paddle attachment with butter and mix until just combined.

  TIP:  Only mix until the butter is melted and only a few lumps remain in the potatoes.
• Add beer, yogurt and 1 cup of cheese to bowl.  

  TIP:  Don't have any yogurt on hand?  You could also substitute a good sour cream as well.  My favorite is Nancy's Organic Cultured Sour Cream. 
• Mix until just combined.

  TIP:  Mix only until no lumps remain and no single ingredients are visible.
• Spread half of mashed potatoes into the bottom of a greased 9″ x 13″ baking dish.
• Using a slotted spoon, spoon corned beef and cabbage mixture over potato layer.

  TIP:  Using a slotted spoon insures that any remaining liquid isn't transferred to the baking dish which would make for a watery casserole.  YUCK!

Thousand Island Dressing

• In a small bowl, add yogurt, ketchup and relish.  Stir together until completely combined.
• Spoon over cabbage and corned beef mixture, and use a spatula to spread into an even layer.

Assembly of Casserole

• Spoon remaining half of mashed potatoes over dressing.
• Sprinkle the additional 1-1/2 cups shredded Swiss cheese over mashed potatoes.
• Bake for 25-30 minutes or until bubbly and top of casserole is golden brown.
• Garnish with chopped fresh parsley, if desired.