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German Potato and Sausage Casserole

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

Ingredients Nutrition

  • 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
  • 314.66 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.)

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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