Casserole Recipe + Crawford Polish Bake

An easy quick meal that incorporates Polish flavors for a perfect meal on chilly Autumn evenings.

Ingredients

• 5 small potatoes, scrubbed and cubed with skin
• 2 tablespoons butter, softened
• ½ cup cream
• 1 pinch ground nutmeg
• salt and freshly ground black pepper to taste
• 1 (14.5 ounce) can sauerkraut, drained and rinsed
• 1 pound turkey kielbasa sausage, sliced 3/4-inch thick
• 2 tablespoons butter, softened

Cooking Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Place potatoes into a large saucepan. Add water to cover and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
3. Once tender, drain potatoes, and mash with 2 tablespoons butter, cream, nutmeg, salt, and pepper. Place the drained sauerkraut into a casserole dish and top with sliced kielbasa. Spread with mashed potatoes and dot with remaining 2 tablespoons of butter.
4. Bake in preheated oven until heated through, 20 to 30 minutes.

Nutrition Facts

• calories379.1
• carbohydrateContent31 g
• cholesterolContent94.2 mg
• fatContent22 g
• fiberContent4.9 g
• proteinContent14.6 g
• saturatedFatContent11.5 g
• sodiumContent1184.5 mg
• sugarContent3.6 g