RUEBEN CASSEROLE

By Jaxson

Ingredients

• 2 TBSP UNSALTED BUTTER
• 1 MEDIUM ONION, HALVED AND SLICED
• 1 CAN (14.5 OZ) SWEET SAUERKRAUT, DRAINED
• 1 TSP CARAWAY SEEDS
• 1 CUP DRY WHITE WINE
• 1 1/2 PDS ALL PURPOSE POTATOES
• 1 PKG (14OZ) LIGHT OR TURKEY KIELBASA, SLICED THE DIAGONALLY
• 1 BAG OF SHREDDED SWISS CHEESE
• 2 TSP CORNSTARCH

Preparation

Step 1

HEAT OVEN TO 375 COAT A 10 X 10 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. BEGIN LAYERING SPREAD A LAYER OF POTATOES 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, ADD 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 40 MINUTES. UNCOVER AND BAKE AN ADDITIONAL 20 MINUTES OR UNTIL POTATOES ARE TENDER