Sauerkraut and rice casserole

Yield: 8 Servings

Measure Ingredient
2 cups Sauerkraut
2 cups Rice
2½ cup Water
2 teaspoons (heaping) lard; margarine or butter
1 cup Ground meat
1 medium Onion
1 slice Bacon

From: Buck & Janna Warncke <warncke@...> Date: Tue, 6 Aug 1996 16:01:59 -0600 This recipe was found in the Lone Prairie Valley Recipe Roundup Cookbook and was put out by the Lone Prairie Riding Club of Lone Prairie B.C. The person who donated the recipe was Betty Webber.

Pur rice to cook in 2-½ quarts(4 cups) of hot water. Stir to prevent sticking to pot. Cover and cook at medium heat until it is only half done.

Drain off water. Do not wash; set aside.

Place the sauerkraut in a bowl. Pour warm water over it to remove some of the sour tast. Stir with a spoon for a few minutes. Drain off water, then to sauerkaut add 4 cups of hot water. Place on heat and cook until tender.

For fine shedded sauerkraut, it takes about ½ an hour. If liquid boils away add more to replace it - do not drain this liquid.

Into frying pan put butter, meat, onion & bacon. Fry the meat and onion on medium until half done, about 10 minutes. Now, add the half cooked rice to sauerkraut. Stir it up with a large wooden spoon, then add the pan fried meat and onion. Stir it up again, then add: 1 teaspoon salt and a shake of black pepper, 1 cup of hot water to which a tablespoon of melted butter has been added. Pour this over mixture slowly. Stir until evenly distributed.

Place this in a baking pan and bake in oven, uncovered, for 1-½ hours at 325 degrees F.

EAT-L Digest 5 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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