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Sauerkraut Hotdish Recipe

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This dish was brought to our school picnic by a neighbor. She took home an empty pan—and we all took home the recipe.—Lucy Mohlman, Crete, Nebraska

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Sauerkraut Hotdish Recipe

Prep: 15 min. Bake: 45 min.

Yield: 4-6 Servings

15 45 60

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (32 ounces) sauerkraut, rinsed and well drained
2 cups uncooked egg noodles
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 to 1-1/2 cups (4 to 6 ounces) shredded cheddar cheese

Directions

In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salt and pepper. Spoon half of beef mixture into a 13-in. x 9-in. baking dish. Top with half of sauerkraut and noodles. Repeat layers. Combine soups and milk; pour over noodles.
Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake, uncovered, for 15-20 minutes or until heated through. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 367 calories, 19 g fat (10 g saturated fat), 79 mg cholesterol, 2,107 mg sodium, 27 g carbohydrate, 5 g fiber, 24 g protein.

Originally published as Sauerkraut Hot Dish in Country Ground Beef , p45

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