Saturday, January 3, 2009

Sauerkraut Hotdish - Not for the faint-hearted


Somewhere my German and Bavarian ancestors are smiling down upon me and are marveling at the lengths I will go to digest sauerkraut (not just for pizza anymore!).

This recipe comes from my dear friend Bryan who sent this as soon as I informed him I was starting a cooking blog. And although that was a few months ago, I can explain the delay: Ryan hates sauerkraut and if I dared make this and present it as an entree in our household, I would probably find myself signing a prenup promising I would never make this glorious casserole again. So I waited until he was at his parents' home for the weekend and basked in the awesomeness of this greatness. (As you can tell - I really liked this casserole.)

Two disclaimers: Given the amount of cheese in this dish and the delicious carb madness, I can't say this dish is healthy. This casserole is also huge and could probably feed about eight. More than this one kraut lover can handle. If I make it in the future (when my Future Husband is away), I'll be halving it.

Sauerkraut Hotdish
by Bryan Rieck

2 16 oz. cans of sauerkraut (otherwise, just get the 32 oz. glass jar of Frank's), drained and rinsed
8 oz. dried elbow macaroni
2 cans cream of mushroom soup
1 1/3 c. milk
1/2 onion, chopped
1 T. unprepared mustard (I just used some Dijon that I had on hand in the fridge)
1 lb. kielbasa sausage (I used a ring of turkey sausage because I'm healthy that way)
8 oz. shredded swiss cheese
2 T. butter, melted
3/4 c. rye bread crumbs (I just used regular)

Preheat oven to 350 degrees. Grease a 9x13 pan. Rinse and drain the sauerkraut, spread evenly across the bottom of the pan. Spread the uncooked macaroni over the kraut.

In mixing bowl, mix soup, milk, onion and mustard. Pour mix over noodles. Slice the sausage into slices (you're going to want the sausage to cover the entire pan, so cut accordingly). Top with swiss cheese. Mix the butter with the bread crumbs and spread over the top of the cheese. Cover pan with aluminum foil and bake 1 1/2 hours at 350 degrees.


I'm blurry but you want me ...

3 comments:

Heather said...

Yum, yum...looks delicious. I have the same problem as you though, Richard hates sauerkraut. Call me next time your making it and I'll come up...haha.

SK said...

Definitely. :)

Bryan said...

Good to see this finally made it. :)

Since I'm seeing a theme developing with many of us kraut-lovers having kraut-hating partners...I think we need to organize a group kraut session sometime in the future. :D