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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 12 |
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This sounds so good. Ingredients:
3/4 cup butter |
3/4 cup all-purpose flour |
1 tablespoon beef bouillon granules |
2 teaspoons onion salt |
2 teaspoons pepper, divided |
1/2 teaspoon white pepper (optional) |
2 1/4 cups milk |
1 (14 1/2 ounce) can chicken broth |
1 lb smoked kielbasa or 1 lb polish sausage, chopped |
2 eggs |
1 (12 ounce) carton small curd cottage cheese |
9 lasagna noodles |
1 (16 ounce) jar sauerkraut, rinsed and squeezed dry |
8 ounces shredded monterey jack cheese, divided |
Directions:
1. In a saucepan, melt butter.
2. Stir in flour, bouillon, onion salt, 1 ts[ pepper and white pepper if desired until smooth.
3. Gradually stir in milk and broth.
4. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Add sausage; heat through.
6. Combine eggs, cottage cheese, and remaining pepper.
7. Spread 1 Celsius sausage mixture in a greased 13 x 9 x 2 inch baking dish.
8. Later with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 Celsius Monterey Jack.
9. Repeat layers.
10. Top with the remaining noodles and sausage mixture[dish will be full].
11. Cover and bake at 350 for 50-60 minutes or until bubbly.
12. Sprinkle with remaining Monterey Jack.
13. Bake 5 minutes longer or until cheese is melted.
14. Let stand 15 minutes before cutting.
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