German Potato and Sausage Casserole

Chef PotPie's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 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 1/3 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.

Reviews

[Enjolinfam]

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!