Reuben Casserole

REUBEN CASSEROLE

2 tbs unsalted butter

14.5 oz can sauerkraut, drained

1 medium onion, sliced

1 cup dry white wine (or use chicken broth)

1 tsp caraway seeds

1 1/2 pounds potatoes

14 oz pkg light or turkey kielbasa sausage, sliced on the diagonal

2 tsp cornstarch

8 oz bag shredded Swiss cheese



(Heat oven to 375 degrees). Coat a baking dish with cooking spray. Melt butter in a skillet. Add onion and cook 5 min. Remove from heat and transfer to a bowl. Stir sauerkraut and seeds into onion and toss. Return skillet to heat and add wine. Heat through. Thinly slice potatoes. Begin layering: Spread a layer of potatoes on the bottom of baking dish, overlapping. Top with half of the sauerkraut mixture and half of the kielbasa. In a bowl, toss cheese with cornstarch. Pour half of the wine over the kielbasa, then top with half the cheese. Add a second layer of potatoes, and the remaining sauerkraut and kielbasa. Pour remaining wine over kielbasa, then fan remaining potatoes over kielbasa. Sprinkle with remaining cheese. Coat a sheet of foil with nonstick spray and cover dish. Bake, covered 40 min. Uncover and bake an additional 20 min. or until (potatoes are tender), then serve.

Now while this is called Reuben Casserole I recently attended a Taste of Home cooking class where the instructer shared it was easy to create our own casserole depending on the flavors we liked. In other words think of it as the sandwich casserole. Want a pepperoni and cheese then take out the corn beef and kraut and add pepperoni and cheese Want a ham and cheese add ham and cheese instead of the other. Get the idea? The choice is yours go wild you know your families taste the best