This Polish American casserole too often starts with canned soup. We wanted to make it from scratch but keep it simple.
Why This Recipe Works
Parcooking the potatoes on the stovetop for just 15 minutes guaranteed that this hearty midwestern casserole cooked evenly, with all the ingredients finishing at the same time. Instead of using canned soup, we made a flavorful sauce with onions, chicken broth, and half-and-half. To season the casserole, we added yellow mustard, caraway seeds, and fresh dill. Sauerkraut added a welcome crunch and tang to the dish, and a fresh bread-crumb topping contributed a welcome contrasting texture.
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