Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 9 | Strips lasagna noodles, cooked |
| 2 larges | Cans sauerkraut, drained and rinsed |
| 2 | Sticks butter or margarine |
| 1 large | Onion, diced Salt and pepper to taste |
| 2 tablespoons | Brown sugar |
| 2 smalls | Or 1 lg. pkg. Frenches instant mashed potatoes* |
| 8 | To 10 slices American cheese |
*(Cook according to envelope recipe). Cook lasagna noodles, rinse and let drain. In large skillet saute chopped onion in butter or margarine until onion is soft, add sauerkraut, salt, pepper and 2 tablespoons brown sugar. Cook for about an hour or until sauerkraut is soft. Stir occasionally so it won't stick. Make mashed potatoes last. When sauerkraut is done, put about 6 tablespoons on bottom of pan (9 x 13 inches) - spread it out. Then lay 3 lasagna noodles over that. On top of noodles put the sauerkraut, reserving 1 cup, then 3 more noodles over sauerkraut covering with the mashed potatoes. On top of mashed potatoes lay 8 to 10 slices of cheese, then 2 more noodles. Put remaining sauerkraut over last layer of noodles (spread it out). Put foil over pan and bake at 350 degrees for 30 minutes, uncover and bake for 15 minutes longer.
Submitted By BARRY WEINSTEIN On 02-27-95