| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | German | German, Milwaukee j, Pasta | 1 | Servings |
INGREDIENTS
| 2 | Onions, chopped | |
| 2 | T | Vegetable oil |
| 6 | T | Butter plus butter to dot |
| top of casserole | ||
| divided | ||
| 1 | 27 ounces sauerkraut | |
| 1 | Box or bag, 12 ounces | |
| medium-wide egg noodles |
INSTRUCTIONS
Saute onions in oil plus 2 tablespoons of the butter over low heat until lightly browned, 3 to 4 minutes. Meanwhile, put sauerkraut in strainer and rinse with cup water. Drain, squeezing out excess liquid. Add sauerkraut to onions, mixing well. Boil noodles according to package directions but cook only for 5 minutes. Drain, then add remaining 4 tablespoons butter. Add noodles to sauerkraut mixture, stirring to mix well. Spoon into 2- to 3-quart casserole or dish. Cover and refrigerate overnight. When ready to bake, remove from refrigerator and bring to room temperature. Preheat oven to 350 degrees. Dot casserole with butter. Bake in preheated oven 45 minutes. Makes 8 servings. "Ethnic Cookbook." The cookbook is from St. Mary of Czestochowa, 715-585-6331, Hawkins, Wis. Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe Digest V1 #906 by Dianne Larson Ward <dianne@olynet.com> on Nov 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 249
Total Fat: 28.2g
Cholesterol: 0mg
Sodium: 8.8mg
Potassium: 321.2mg
Carbohydrates: 20.5g
Fiber: 3.7g
Sugar: 9.3g
Protein: 2.4g