 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This dish was brought to our school picnic by a neighbor. She took home an empty panand we all took home the recipe.Lucy Mohlman, Crete, Nebraska Ingredients:
1 pound ground beef |
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:
1. 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.
2. 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.
|
|