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Tangy Reuben Bake Recipe

My husband's background is Czech, so just about everyone in the family loves sauerkraut especially in this casserole. When I want a bit more zip, I add a third cup of sliced green pepper. My daughter won a purple ribbon at the state fair with this recipe.—Jewell Kronaizl, Vermillion, South Dakota

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4 Servings
Prep/Total Time: 20 min.

Ingredients

3 medium potatoes, peeled, sliced and cooked
8 ounces fully cooked kielbasa or Polish sausage, thinly sliced
1 can (8 ounces) sauerkraut, rinsed and drained
1/2 cup Thousand Island salad dressing
2 tablespoons sugar
2 tablespoons minced fresh parsley
1 tablespoon dried minced onion
1/2 to 1 teaspoon caraway seeds
3/4 cup shredded cheddar cheese

Directions

In a bowl, combine the first eight ingredients. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 527 calories, 32 g fat (12 g saturated fat), 70 mg cholesterol, 1,433 mg sodium, 45 g carbohydrate, 4 g fiber, 16 g protein.

Tangy Reuben Bake published in Casserole Cookbook , p100