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Sauerkraut Beef Supper Recipe

When I was growing up, my mother made this old-fashioned dish to mark the beginning of fall. Her light-as-air rolls and creamy custard raisin pie were wonderful accompaniments.—Carol Ann Cassaday, St. Louis, Missouri

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Sauerkraut Beef Supper Recipe

Prep: 10 min. Bake: 65 min.

Yield: 6 Servings

10 65 75

Ingredients

2/3 cup finely chopped fully cooked ham
2 cups cooked long grain rice
1-1/4 cups finely chopped onions, divided
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper, divided
1 pound lean ground beef (90% lean)
1 can (14 ounces) sauerkraut, rinsed and drained
1/2 teaspoon sugar
1 bacon strip, diced

Directions

In a large bowl, combine the ham, rice, 3/4 cup onions, 1 teaspoon salt and 1/8 teaspoon pepper; crumble beef over mixture and mix gently.
In a greased 2-1/2-qt. baking dish, place half of the sauerkraut; sprinkle with half of the remaining onions. Top with meat mixture, remaining sauerkraut and onions. Sprinkle with sugar and remaining salt and pepper. Top with bacon.
Cover and bake at 375° for 65-70 minutes or until hot and bubbly. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 256 calories, 10 g fat (4 g saturated fat), 57 mg cholesterol, 1,190 mg sodium, 21 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Sauerkraut Beef Supper in Casserole Cookbook , p68