German Potato and Sausage Casserole

“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.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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 13 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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