If you like sauerkraut, you will probably like this a lot-- if you don't,... you won't! But,... the sauerkraut, being both drained and rinsed, is 'toned down' a bit.
Hungry for kraut, I made this for supper last night. This recipe is 'around'-- it is also in the cookbook published by the women of the local Lutheran church-- this was submitted by Delores L. I like to make this casserole at least a few times a year. The italicized words in the ingredient list belong to me.
8-10 servings
Ingredients:
Ingredients:
- 2 cans reduced-fat version of cream of mushroom soup
- 1/2 cup chopped onion
- 1 and 1/3 cup milk
- 1 tablespoon prepared mustard
- 1 large (29 oz.) can of sauerkraut, drained, rinsed and patted dry. I think you could easily get away with using only one of the 15-oz. cans if you want a thinner layer of kraut in the bottom.
- 8 oz. package medium width egg noodles, uncooked
- 1 pound Polish sausage (or lower fat Kielbasa), cut into 1/2" pieces
- 2 cups (8 oz.) shredded Swiss cheese, OR 8 oz. pkg of Swiss cheese slices
- 3/4 cup whole wheat bread crumbs
- 2 tablespoons butter, melted
DIRECTIONS:
- Combine soup, onion, milk and mustard in medium bowl; blend well. Set aside.
- Spread drained, rinsed and patted-dry sauerkraut in greased 9x13" pan
- Top with uncooked egg noodles.
- Spoon soup mixture evenly over noodle layer.
- Top with cut sausage pieces, then the layer of cheese.
- Combine crumbs and butter in small bowl; sprinkle over top of cheese layer.
- Cover pan tightly with aluminum foil;
- Bake at 350-degrees for about 1 hour and 15 minutes, or until noodles are tender (not rubbery).
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