Wild Kielbasa Sauerkraut Bake

    7 slices of pumpernickel bread
    3 tbsp sweet-hot mustard
    1 lb Fancy Brand® Fancy Jac Semi-soft Cheese, shredded or 4 cups shredded Co-Jack Cheese, divided
    1/2 cup Thousand Island salad dressing
    1 can (14 oz) sauerkraut, drained
    1 pkg (1 lb) Jennie-O® Turkey Kielbasa, thinly sliced
    1 tsp caraway seed
    3 cups cooked wild rice
    1 can (2.8 oz) french fried onions

Preheat oven to 325°F. Grease a 9x13-inch pan. Spread mustard on bread and place mustard-side up in pan; top with 2/3 of cheese. In large bowl; combine dressing, sauerkraut, Kielbasa, caraway and wild rice; spread over cheese. Top with remaining cheese and onions; bake uncovered 30 minutes.

8-10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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