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German Casserole
Ingredients:
2 c. noodles (4 oz.)
1 can sauerkraut, drained
1 lb. ground beef
1 egg
1/2 c. soft caraway-rye bread crumbs
1/4 c. milk
1 tsp. salt
1/8 tsp. pepper
1 Tbs butter
1 can stewed tomatoes (about 1 lb.)
2 c. noodles (4 oz.)
1 can sauerkraut, drained
1 lb. ground beef
1 egg
1/2 c. soft caraway-rye bread crumbs
1/4 c. milk
1 tsp. salt
1/8 tsp. pepper
1 Tbs butter
1 can stewed tomatoes (about 1 lb.)
Directions:
Cook noodles and drain, following pkg. directions; stir in drained sauerkraut. Mix ground beef lightly with egg, bread crumbs, milk, salt and pepper until well-blended; shape into 24 balls. Brown in butter in lg. frying pan; stir in tomatoes. Spoon half of the noodle-sauerkraut mixture into an 8 cup baking dish; top with half of the meat ball mixture; repeat layers; cover. Bake at 350 for 45 minutes, or until bubbly hot in the center.
Makes 4 Servings
Cook noodles and drain, following pkg. directions; stir in drained sauerkraut. Mix ground beef lightly with egg, bread crumbs, milk, salt and pepper until well-blended; shape into 24 balls. Brown in butter in lg. frying pan; stir in tomatoes. Spoon half of the noodle-sauerkraut mixture into an 8 cup baking dish; top with half of the meat ball mixture; repeat layers; cover. Bake at 350 for 45 minutes, or until bubbly hot in the center.
Makes 4 Servings
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