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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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What a hit! I encourage you to try this. This is one of our family favorites. I make this for potluck dinners and always get requests for the recipe and it's something different for the table. Serve with warm bread and homemade pickles and you have a meal that will warm you from inside out and best yet, hardly any ever left. Ingredients:
1 lb ground beef |
1 cup onion, finely chopped |
1 teaspoon salt |
1/4 teaspoon pepper |
28 ounces sauerkraut, drained |
2 cups wide egg noodles |
12 ounces cream of celery soup |
12 ounces cream of mushroom soup |
1/2 cup cheddar cheese, grated |
Directions:
1. Brown ground beef and onion.
2. Drain off fat.
3. Layer half of been and onion in 7x11 casserole.
4. Cover with sauerkraut
5. Top with remaining onion and beef mixture.
6. Put uncooked egg noodles on top.
7. Spread soups over noodles.
8. Bake 30 minutes at 350 degrees, covered.
9. Sprinkle cheese over top and bake an additional 30 minutes more.
10. I often double this recipe for a 9x13 pan.
11. Hint: Make sure you cover all your noodles with soup or they will be rock hard along the edges, bad for the teeth.
12. Zaar won't allow the correct descripton of the sauerkraut, it calls for a 1 pound 11 oz can so I just computed to get the recipe to take.
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