Kraut Topped Mashed Potato Casserole

• 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

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

russet potatoes, butter, sour cream, lowfat milk, salt, pepper, butter, onion, brown sugar, sauerkraut, pepper, caraway seed

Taken from www.food.com/recipe/kraut-topped-mashed-potato-casserole-249391 (may not work)