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Sauerkraut Beef Supper Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 65 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 65 min.
MAKES: 6 servings

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

Nutritional Facts

1 cup: 256 calories, 10g fat (4g saturated fat), 57mg cholesterol, 1190mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 20g protein .

Directions

  1. 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.
  2. 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.
  3. Cover and bake at 375° for 65-70 minutes or until hot and bubbly. Yield: 6 servings.
Originally published as Sauerkraut Beef Supper in Casserole Cookbook 2001, p68

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


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