Ingredients:
1 lb ground beef
1 cup onions, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
28 ounces sauerkraut, drained
2 cups wide egg noodles
12 ounces cream of celery soup
12 ounces cream of mushroom soup
1/2 cup cheddar cheese, grated
Directions:
Brown ground beef and onion.
Drain off fat.
Layer half of been and onion in 7×11 casserole.
Cover with sauerkraut
Top with remaining onion and beef mixture.
Put uncooked egg noodles on top.
Spread soups over noodles.
Bake 30 minutes at 350 degrees, covered.
Sprinkle cheese over top and bake an additional 30 minutes more.
I often double this recipe for a 9×13 pan.
Hint: Make sure you cover all your noodles with soup or they will be rock hard along the edges, bad for the teeth.
Zaar won’t allow the correct descripton of the sauerkraut, it calls for a 1 pound 11 oz can so I just computed to get the recipe to take.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.