Kraut Topped Mashed Potato Casserole
"Great side dish for pork or pretty much any meat. If you have leftover mashed potatoes, use 'em.... just heat them first."
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
10
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
- Preheat oven to 375. Lightly spray/grease a 13 x 9 baking dish; set aside.
- Cut the potatoes into chunks and boil in salted water until tender.
- 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.
- Spread mashed potatoes into bottom of prepared 13 x 9 baking pan.
- While potatoes boil, melt the 4 tbsp butter in a medium saucepan. Add the chopped onion and saute for about 5 minutes.
- Add the 2 packed tbsp of brown sugar; stir to dissolve.
- Add the drained sauerkraut and pepper. Stir and cook for about 2 - 3 more minutes.
- Evenly spread the sauerkraut mixture over the mashed potatoes. Sprinkle with the caraway seeds.
- Bake uncovered at 375 for 25-30 minutes or until sauerkraut topping begins to slightly brown.
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Reviews
-
GREAT! Delicious. I mixed the mashed potatoes and sauerkraut etc. all together. It was devoured by all!! Thanks. Koechin/Chef -
Yum! This was a very tasty dish. A fun way to change up mashed potatoes!
RECIPE SUBMITTED BY
*Parsley*
United States
