Sauerkraut Beef Hotdish

Name: Sauerkraut Beef Hotdish
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4-6 serving(s)
Ingredients: 1 lb ground beef; 1 medium onion, chopped; 2 cups sauerkraut, rinsed and drained; 2 tablespoons margarine; 1 cup instant rice, uncooked; 1/4 cup milk; 1 egg; 1 cup sour cream

Submitted by Potatohead

"This is a good way to win over someone who isn't a huge sauerkraut fan. Also good with ground turkey! Add a bit of thousand island dressing on the top and use corned beef leftovers from St. Pat's Day for a Reuben-style taste!"

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Ready In:: 42mins
Ingredients:: 8
Serves:: 4-6

ingredients

1 lb ground beef
1 medium onion, chopped
2 cups sauerkraut, rinsed and drained
2 tablespoons margarine
1 cup instant rice, uncooked
¹⁄₄ cup milk
1 egg
1 cup sour cream

directions

Brown beef and onion; set aside.
Mix sauerkraut and margarine, heating through; set aside.
Alternate layers of beef, sauerkraut, and rice in a 1 1/2 quart deep casserole that his been greased.
Mix milk, egg, and sour cream together and spread on top of casserole.
Bake at 350° for 30 minutes uncovered.

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Reviews

I had a leftover pork roast that I had seasoned with Penzey's Bavarian seasoning and I wanted to use the pork roast in a way that would compliment the seasonings. I used pre-cooked brown rice and threw in about 1/2 tsp of caraway seeds. I did not layer this. I just mixed the main ingredients together and put the topping on it, which I found curious but makes for a tasty casserole. My DH liked it and said it is a do-over and he would like to taste it made it with the ground beef. Thanks, Potatohead!

MollyJ
I'm already a sauerkraut fan, so this recipe pleased me immensely. I like variety and this is a new taste for kraut. I wasn't sure on the layering, so I did beef, kraut, rice, kraut, then topping. I wanted to be sure the rice would cook, and it did. Thanks potatohead, I will be making this again! Made and enjoyed for PAC Spring '09.

ElaineAnn

RECIPE SUBMITTED BY

Potatohead

Hampshire, Illinois

>I am a one time corporate pastry chef who has settled into a local bakery to ease out of a hectic career. I became disgusted by the advances in technology that allow any novice cook to be labeled a pastry chef. I don't do desserts at home, mainly main dish entrees with a healthy flare, for 2 people. I have a collection of over 200 cookbooks, but still find this site very interesting.</p> 8760543"

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