Sauerkraut-and-Sausage Casserole

Sauerkraut-and-Sausage Casserole

Ingredients:

• 1 pound fully cooked Polish sausage, cut into 1/2-inch slices
• 1 tablespoon dried, minced onions
• 2 apples, cored and quartered
• 1 can (27 ounces) sauerkraut (undrained)
• 1 cup water
• 1/2 cup brown sugar
• 2 teaspoons caraway seeds
• snipped parsley (optional)
• Mix all ingredients (except parsley) and bake, covered, in a 2-½-quart baking dish at 350°F for 1 hour. Garnish with fresh snipped parsley.