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."
 
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photo by Enjolinfam photo by Enjolinfam
photo by Enjolinfam
photo by Chef PotPie photo by Chef PotPie
Ready In:
1hr 10mins
Ingredients:
6
Serves:
6
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ingredients

  • 793.78 g bag o'brien frozen potatoes, with peppers and onions
  • 396.89 g can sauerkraut, drained and rinsed
  • 304.75 g can condensed cream of potato soup
  • 315.37 ml half-and-half
  • paprika
  • 453.59 g kielbasa (I use turkey lielbasa for less fat.) or 453.59 g Polish sausage, cut into 6 pieces (I use turkey lielbasa for less fat.)
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directions

  • Heat oven to 375°F Spray 9X13 glass baking dish with cooking spray. In baking dish mix potatoes and sauerkraut.
  • In medium bowl, mix soup and half-and-half. Stir soup mixture into potato mixture; mix well. Sprinkle with paprika.
  • Bake 20 minutes. Arrange sausage pieces over potato mixture, pressing lightly into mixture. Bake 25 to 30 minutes longer.

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Reviews

  1. Delicious! This is my kind of comfort food. I made it vegetarian by using Morning Star sausage patties. Made for ZWT6 by a fellow LOONEY SPOON PHOODIE!
     
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RECIPE SUBMITTED BY

One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
 
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