Sweet and Sour Bavarian Supper

By lindaauman

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (12 oz.) jar Smucker's® Apple Jelly
• 1/4 cup spicy brown mustard
• 2 tablespoons Pillsbury BEST® All Purpose Flour
• 2 pounds smoked kielbasa, cut diagonally into 1-inch pieces
• 1 (2 lb.) bag sauerkraut, rinsed and drained
• 1 (16 oz.) bag frozen onion, red and green bell pepper strips (3 cups)

Details

Servings 6
Adapted from pillsburybaking.com

Preparation

Step 1

OVEN METHOD
HEAT oven to 375°F. Spray a 13 x 9 x 2-inch baking pan or 3-quart ovenproof casserole with no-stick cooking spray.
COMBINE apple jelly, mustard and flour in baking pan. Add kielbasa, sauerkraut, onions and peppers, mixing to combine.
BAKE uncovered 1 hour 15 minutes or until sauerkraut is tender and kielbasa is golden brown. Stir sauerkraut mixture to combine sauce and serve.

SLOW COOKER METHOD
SPRAY slow cooker with no-stick cooking spray.
COMBINE apple jelly, mustard and flour in cooker. Add kielbasa, sauerkraut, onions and peppers, mixing to combine.
COVER and cook on LOW for 5 to 6 hours (or on HIGH for 4 to 5 hours). Stir sauerkraut mixture to combine sauce and serve.