If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Hamburger-Sauerkraut Casserole
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- #44710
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
2 cups uncooked medium egg noodles
1 tablespoon vegetable oil
1 1/2 pound ground beef chuck
1/2 cup onion, peeled and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (1 pound size) sauerkraut, undrained
1 teaspoon caraway seeds
1 cup fresh bread crumbs
directions
Cook and drain noodles according to package directions, reducing cooking time by 4 minutes.
Heat oven to 350 degrees F.
In a large skillet, heat oil over medium-high heat. Add beef, onion, salt and pepper and cook about 5 minutes, stirring often, until meat loses its red color. Drain off drippings and discard all but 2 Tbs. grease,
Mix sauerkraut with caraway seeds. Place 1/2 the meat in the bottom of a 2-quart casserole. Top with the drained, cooked noodles, the sauerkraut and the remaining meat. Mix bread crumbs with the reserved 2 Tbs. drippings and sprinkle over casserole.
Cover and bake 45 minutes; uncover casserole for the last 10 minutes.
added by
phenomenal
nutrition data
409 calories, 27 grams fat, 17 grams carbohydrates, 23 grams protein per serving. This recipe is low in carbs.
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reviews & comments
My late wife used to stuff football shaped seasoned ground beef,(at least two lbs.)approx. three x four inches with sauerkraut, and cook in a large fry pan, with a can or two of mushroom soup, for what seemed to be a long while. (simmering covered) She also put chopped onions in the burger also. Anyone heard of this ? Was very good.
October 18, 2014
Instead of ground beef I used sliced smoked sausage that I browned with the onion and then mixed as directed. Since there wasn't much drippings from not using ground beef I added some butter to the oil and then mixed that with the bread crumbs. I also drained the sauerkraut and rinsed it. I think the taste would have been too strong. The recipe didn't really need any extra liquid as I didn't squeeze out the water from the sauerkraut after rinsing so it worked well.