Potato🥔, Sausage and Sauerkraut🥬Casserole

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat content while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories without losing creaminess.

Preheat the oven to 375°F (190°C).

In a small mixing bowl, combine the cream of mushroom soup and mayonnaise.

Add a little sauerkraut juice to the mixture until it reaches a creamy consistency, similar to pudding.

Season the mixture with about 1/4 teaspoon of salt and 1/4 teaspoon of pepper, then mix well.

Place the diced potatoes directly into a 13x9 casserole dish without greasing it.

Pour the soup and mayonnaise mixture over the potatoes and gently stir to coat them.

Layer half of the sliced Polska Kielbasa over the potato mixture.

Spread the sauerkraut over the sausage layer, ensuring it is not too watery by draining some liquid if necessary.

Add the remaining sausage slices on top of the sauerkraut.

Cover the casserole dish with aluminum foil and bake for 45 minutes.

After 45 minutes, check the potatoes for tenderness; if not done, reseal and bake longer if necessary.

While the casserole is baking, prepare carrots by slicing them into coins for pan-frying.

In a 12-inch skillet, heat 1 tablespoon of butter over medium heat and add the sliced carrots, seasoning with salt and pepper.

Cook the carrots until tender, stirring occasionally.

After the casserole has baked for 45 minutes, remove the foil and bake for an additional 15 minutes to brown the sausage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens