Kraut-burger bake

Yield: 3 servings

Measure Ingredient
3 cups Sliced, pared potatoes
2 teaspoons Salt
\N \N Water
1 medium Onion, chopped
¼ teaspoon Pepper
1 pounds Ground beef
1 \N Egg
1 cup Rye bread crumbs
2 tablespoons Catsup
27 ounces Kraut, drained
¼ cup Firmly packed brown sugar
1 tablespoon Caraway seed
1 \N 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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