Kraut Topped Mashed Potato Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Great side dish for pork or pretty much any meat. If you have leftover mashed potatoes, use 'em.... just heat them first. Ingredients:
8 medium russet potatoes, scrubbed and peeled |
1 tablespoon butter |
1 cup reduced-fat sour cream |
1/4-1/2 cup low-fat milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 tablespoons butter |
1/2 cup chopped onion |
2 tablespoons brown sugar, packed |
1 (29 ounce) can sauerkraut, drained |
1/4 teaspoon pepper |
1/2 teaspoon caraway seed |
Directions:
1. Preheat oven to 375. Lightly spray/grease a 13 x 9 baking dish; set aside.
2. Cut the potatoes into chunks and boil in salted water until tender.
3. Drain the potatoes. Return to the pot and mash with the 1 tbsp butter, reduced-fat sour cream, milk, salt and pepper until mashed and fluffy.
4. Spread mashed potatoes into bottom of prepared 13 x 9 baking pan.
5. While potatoes boil, melt the 4 tbsp butter in a medium saucepan. Add the chopped onion and saute for about 5 minutes.
6. Add the 2 packed tbsp of brown sugar; stir to dissolve.
7. Add the drained sauerkraut and pepper. Stir and cook for about 2 - 3 more minutes.
8. Evenly spread the sauerkraut mixture over the mashed potatoes. Sprinkle with the caraway seeds.
9. Bake uncovered at 375 for 25-30 minutes or until sauerkraut topping begins to slightly brown.
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