Kraut Topped Mashed Potato Casserole

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

Directions

1. 1

   Preheat oven to 375. Lightly spray/grease a 13 x 9 baking dish; set aside.

2. 2

   Cut the potatoes into chunks and boil in salted water until tender.

3. 3

   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.

4. 4

   Spread mashed potatoes into bottom of prepared 13 x 9 baking pan.

5. 5

   While potatoes boil, melt the 4 tbsp butter in a medium saucepan. Add the chopped onion and saute for about 5 minutes.

6. 6

   Add the 2 packed tbsp of brown sugar; stir to dissolve.

7. 7

   Add the drained sauerkraut and pepper. Stir and cook for about 2 - 3 more minutes.

8. 8

   Evenly spread the sauerkraut mixture over the mashed potatoes. Sprinkle with the caraway seeds.

9. 9

   Bake uncovered at 375 for 25-30 minutes or until sauerkraut topping begins to slightly brown.