A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Corned Beef Sauerkraut Balls
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- #50199
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 ounces package cream cheese
1 tablespoon instant minced onion
12 ounces can corned beef
1 cup sauerkraut, well drained and chopped
1/2 cup flour
1/2 cup evaporated milk
1/2 cup corn flake crumbs
directions
Combine softened cream cheese and onions and add corned beef and sauerkraut. Mix well and chill.
Shape into 1 inch balls. Roll in flour, then milk, then corn flake crumbs. Deep fat fry for 1 minute or until golden brown.
added by
bestcookinarkansas
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 1, 2016
This is the exact recipe my family has made for years. Does anyone know the origin of it? It's not really a German sauerkraut ball. My grandmother, where the recipe came from, was from a Polish heritage I think. Just curious if anyone knows. 😊