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Tangy Reuben Bake Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 3 medium potatoes, peeled, sliced and cooked
  • 1/2 pound Johnsonville® Polish Kielbasa Sausage 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

Nutritional 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.

Directions

  1. In a bowl, combine the first eight ingredients. Transfer to a greased 8-in. square baking dish.
  2. Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Tangy Reuben Bake in Casserole Cookbook 2001, p100

Nutritional 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.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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