Reuben Casserole

By Cookie67

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, halved and sliced
• 1 can (14.5 ounces) sauerkraut, drained
• 1 teaspoon caraway seeds
• 1 cup dry white wine
• 1 1/2 pounds all-purpose potatoes
• 1 package (14 ounces) light or turkey kielbasa, sliced on the diagonal
• 1 bag (8 ounces) shredded Swiss cheese
• 2 teaspoons cornstarch

Details

Servings 8
Preparation time 20mins
Cooking time 21mins

Preparation

Step 1

Heat oven to 375°. Coat a 10 x 10 x 2-inch baking dish with nonstick cooking spray.

Melt butter in a medium nonstick skillet over medium heat. Add onion and cook 5 minutes. Remove from heat and transfer to a bowl with a slotted spoon. Stir sauerkraut and caraway seeds into onion and toss to mix. Return skillet to heat and add wine. Heat through, 1 minute.

Thinly slice potatoes with a food processor, V-slicer or mandoline. Begin layering: Spread a layer of potatoes (1/3 of the slices) on the bottom of prepared dish, overlapping slightly. Top with half of the sauerkraut mixture and half of the kielbasa.

In a medium bowl, toss Swiss 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, at 375° for 1 hour. Uncover and bake an additional 20 minutes, or until potatoes are tender.