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Sauerkraut Potato Bake
2 tsp. chicken bouillon granules
1 c. water
1 c. milk
1/4 c. sour cream
1 small onion, chopped
1 c. shredded cheddar cheese
1 c. sauerkraut, drained
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. caraway seed
3 Tbsp. butter, melted
1 16-oz. pkg. frozen hash brown potatoes
Preheat oven to 350° F. Grease 9" x 13" pan. Whisk flour, bullion granules, water and milk together in a medium saucepan. Bring to a boil and cook until thick (1-2 minutes) whisking continuously. Remove from heat and stir in sour cream. Set aside to cool. Combine onion, cheese, sauerkraut, salt, pepper and caraway seeds in a large mixing bowl. Stir the cream sauce and the melted butter into the sauerkraut mixture and then fold in hash brown potatoes. Pour into baking dish, bake for 60-70 minutes until potatoes are tender and top is brown and bubbly.
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© 2013 Ginny's