Kielbasa and Sauerkraut Casserole

Slice kielbasa diagonally into 1/2-inch thick slices.

Place the sauerkraut in a colander and rinse briefly under cold running water, then squeeze it dry with your hands.

Heat the oil in a large, heavy skillet over medium-high heat.

Add the kielbasa and stir until lightly browned, about 5 minutes.

Transfer to paper towel to drain.

Pour off all but 1 tablespoon of fat from pan. Add onions and reduce heat to medium; saute, stirring constantly, until the onions are wilted and golden brown, about 5 minutes. Add the sauerkraut and stir evenly.

Stir the chicken broth, mustard and cloves together in a small bowl.

Add the broth mixture to the skillet and stir well.

Arrange half of the sauerkraut mixture in bottom of a 12-inch casserole dish.

Place slices of kielbasa, overlapping in a layer on top of sauerkraut. Top with remaining kraut.

Cover with aluminum foil and bake at 400° for 20 minutes.

Serves 4 to 6.