German Potato and Sausage Casserole |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is right up our alley, and I'll be making it tomorrow. Our daughter will not be happy, but alas, she can always eat something else! I will only drain the saurkraut, and not rinse it, as we love the taste. I used fat-free half-and-half. Yummy! From Pillsbury's C'mon Over! cookbook. Ingredients:
1 (28 ounce) bag o'brien frozen potatoes, with peppers and onions |
1 (14 ounce) can sauerkraut, drained and rinsed |
1 (10 3/4 ounce) can condensed cream of potato soup |
1 1/3 cups half-and-half |
paprika |
1 lb kielbasa (i use turkey lielbasa for less fat.) or 1 lb polish sausage, cut into 6 pieces (i use turkey lielbasa for less fat.) |
Directions:
1. Heat oven to 375°F Spray 9X13 glass baking dish with cooking spray. In baking dish mix potatoes and sauerkraut.
2. In medium bowl, mix soup and half-and-half. Stir soup mixture into potato mixture; mix well. Sprinkle with paprika.
3. Bake 20 minutes. Arrange sausage pieces over potato mixture, pressing lightly into mixture. Bake 25 to 30 minutes longer.
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