Sauerkraut Potato Casserole
8 medium potatoes (to 10)
1 large bag (or can) sauerkraut, drained
2 cans cream of mushroom soup
1 cup sour cream
1 can sausage links (or veggies links)
Pre-heat oven to 350 degrees F.
Cook potatoes; then peel and slice medium thick. Put a layer of potatoes in the bottom of a 9 x 13-inch baking dish.
Slice sausage/veggie links 1/4-inch to 1/2-inch thick and place half in a single layer over the potatoes.
Mix together sauerkraut, soup, and sour cream. Spread half over the potatoes/links. Repeat with another single layer of potatoes, links, and kraut mixture.
Bake until hot 30-40 minutes.
8 medium potatoes (to 10)
1 large bag (or can) sauerkraut, drained
2 cans cream of mushroom soup
1 cup sour cream
1 can sausage links (or veggies links)
Pre-heat oven to 350 degrees F.
Cook potatoes; then peel and slice medium thick. Put a layer of potatoes in the bottom of a 9 x 13-inch baking dish.
Slice sausage/veggie links 1/4-inch to 1/2-inch thick and place half in a single layer over the potatoes.
Mix together sauerkraut, soup, and sour cream. Spread half over the potatoes/links. Repeat with another single layer of potatoes, links, and kraut mixture.
Bake until hot 30-40 minutes.
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