Sauerkraut Casserole

1/4 onion, diced
2 stalks celery, chopped
2 small carrots, chopped
1 medium sweet potato, diced
8-oz. mushrooms, sliced
1 1/2 cups low sodium vegetable broth, divided
1 tsp. caraway seed
1/2 tsp. fennel seed
1 braeburn apple
2 1/2 cups sauerkraut
3 Tbsp. apple cider vinegar
1 Tbsp. spicy brown mustard
1/4 tsp. pepper
1/4 tsp. Simply Organic All-Purpose Seasoning
1/2 bag frozen hash browns

Preheat oven to 400 degrees F.

Saute onion, celery, carrot, and sweet potato in 1/2 cup veg
broth until softened.

Add seasonings, apple, mushrooms, and 1 cup veg broth and cook
until liquid is mostly reduced.

Add sauerkraut, vinegar, and mustard and stir to combine.

Add all-purpose seasoning and pepper to taste.

Transfer to 9x13-inch casserole dish and top with potatoes.

Bake for 60 minutes or until potatoes have browned.

Makes 6-8 servings.