Tangy Reuben Bake
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 TimePrep: 10 min. Bake: 30 min.
- 3 medium potatoes, peeled, sliced and cooked
- 1/2 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, 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
- 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.
Nutrition Facts1 cup: 527 calories, 32g fat (12g saturated fat), 70mg cholesterol, 1433mg sodium, 45g carbohydrate (15g sugars, 4g fiber), 16g protein.
Originally published as Tangy Reuben Bake in Casserole Cookbook
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