kraut-burger bake
- Categories
- Main dish
- Meats
- Vegetables
- Yield
- 3 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Sliced, pared potatoes |
| 2 teaspoons | Salt |
| Water | |
| 1 medium | Onion, chopped |
| ¼ teaspoon | Pepper |
| 1 pounds | Ground beef |
| 1 | Egg |
| 1 cup | Rye bread crumbs |
| 2 tablespoons | Catsup |
| 27 ounces | Kraut, drained |
| ¼ cup | Firmly packed brown sugar |
| 1 tablespoon | Caraway seed |
| 1 | Beef bouillon cube |
| 2 tablespoons | Butter |
Cook potatoes with 1 ts salt and water in small saucepan for 5 minutes; drain, reserving broth. Add water to broth to equal 1 cup liquid. Stir onion and pepper into potatoes. Mix beef, egg, crumbs, catsup and remaining salt. Toss sauerkraut lightly with sugar and caraway seed; spoon half the kraut mix into a greased 10 cup baking dish. Top with potato mix; add beef mixture. Top with remaining kraut mixture. Combine reserved potato liquid with bouillon mix and butter in a small pan; heat to boiling. Pour over casserole; cover.
Bake at 350 degrees for 2 hours. Randy Rigg Submitted By RANDY RIGG On 5-25-95
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