Kraut Topped Mashed Potato Casserole - cooking recipe

Ingredients

8 medium russet potatoes, scrubbed and peeled
1 tablespoon butter
1 cup reduced-fat sour cream
1/4 - 1/2 cup low-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup chopped onion
2 tablespoons brown sugar, packed
1 (29 ounce) can sauerkraut, drained
1/4 teaspoon pepper
1/2 teaspoon caraway seed

Preparation

Preheat oven to 375. Lightly spray/grease a 13 x 9 baking dish; set aside.
Cut the potatoes into chunks and boil in salted water until tender.
Drain the potatoes. Return to the pot and mash with the 1 tbsp butter, reduced-fat sour cream, milk, salt and pepper until mashed and fluffy.
Spread mashed potatoes into bottom of prepared 13 x 9 baking pan.
While potatoes boil, melt the 4 tbsp butter in a medium saucepan. Add the chopped onion and saute for about 5 minutes.
Add the 2 packed tbsp of brown sugar; stir to dissolve.
Add the drained sauerkraut and pepper. Stir and cook for about 2 - 3 more minutes.
Evenly spread the sauerkraut mixture over the mashed potatoes. Sprinkle with the caraway seeds.
Bake uncovered at 375 for 25-30 minutes or until sauerkraut topping begins to slightly brown.