Germanic Casserole

• 1 (14 ounce) can sauerkraut
• 1 (15 ounce) cansliced beets
• 1 (14 ounce) cansliced potatoes
• 12 large onion, sliced
• 8 ounces sausage
• 1 teaspoon dill weed (to taste)
• 12 cup sour cream
• 4 ounces swiss cheese

1. In a large casserole dish.
2. Drain the sauerkraut and spread it on the bottom.
3. Slice the sausage into "pennies", and arrange the slices on top of the kraut.
4. I use turkey kielbasa, but any tasty sausage will work.
5. Drain the beets, and arrange them on top of the sausage.
6. Sprinkle the dill weed over the beets, and top with sour cream.
7. Steam or fry the sliced onion lightly, and arrange that over the beets.
8. The dried fried onions I get from the oriental market work well also.
9. Drain the potatoes and spread them over the top.
10. Cover and bake at 350F for 30 minutes, or microwave on High for 10 minutes.
11. Remove the cover, top with Swiss cheese, and bake another 3-5 minutes until the cheese has melted.

sauerkraut, beets, potatoes, onion, sausage, dill, sour cream, swiss cheese

Taken from www.food.com/recipe/germanic-casserole-262775 (may not work)