Ingredients:
3/4 cup butter
3/4 cup all-purpose flour
1 tablespoon beef bouillon granules
2 teaspoons onion salt
2 teaspoons pepper, divided
1/2 teaspoon white pepper (optional)
2 1/4 cups milk
1 (14 1/2 ounce) cans chicken broth
1 lb smoked kielbasa or 1 lb Polish sausage, chopped
2 eggs
1 (12 ounce) cartons small curd cottage cheese
9 lasagna noodles
1 (16 ounce) jars sauerkraut, rinsed and squeezed dry
8 ounces shredded monterey jack cheese, divided
Directions:
In a saucepan, melt butter.
Stir in flour, bouillon, onion salt, 1 ts[ pepper and white pepper if desired until smooth.
Gradually stir in milk and broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add sausage; heat through.
Combine eggs, cottage cheese, and remaining pepper.
Spread 1 Celsius sausage mixture in a greased 13 x 9 x 2 inch baking dish.
Later with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 Celsius Monterey Jack.
Repeat layers.
Top with the remaining noodles and sausage mixture[dish will be full].
Cover and bake at 350 for 50-60 minutes or until bubbly.
Sprinkle with remaining Monterey Jack.
Bake 5 minutes longer or until cheese is melted.
Let stand 15 minutes before cutting.
Servings: 12
Time preparation: 40 min.
Time total: 100 min.