Sauerkraut Sausage Casserole is a recipe that draws on German comfort foods for a simple and attractive casserole that’s a change of pace and easy on the budget too.
- 8 ounces egg noodles
- 1 pound German-style sausage links
- 8 ounces low-fat sour cream
- 1 16-ounce can sauerkraut, drained
- 1/2 cup milk
- 1 tablespoon butter or margarine, softened
- 1 tablespoon caraway seeds
- 1 teaspoon onion salt
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat the oven to 375 ºF.
- Cook the noodles according to the package directions and drain. Set aside.
- Set a large nonstick skillet over medium-high heat and add enough water to cover the bottom to a depth of 1/4 inch. Bring to a boil. Prick each of the sausages several times with a fork and cook in the boiling water for 5 minutes. Pour off the water and any accumulated fat, and brown the sausages in the hot pan for 5 more minutes, turning so they brown evenly.
- While the sausages are cooking, add the sour cream to a 2-quart covered baking dish. Add the sauerkraut, milk, butter, caraway seeds, onion salt, salt, and pepper, stirring to blend. Add the noodles and stir well. Arrange the sausages, pinwheel style, on top of the noodles. Cover and bake for 30 minutes, until the sausages are thoroughly cooked all the way through and the various flavors have "married".
- Slice or scoop to serve.
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