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Sauerkraut Casserole #2 Recipe

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This recipe for Sauerkraut Casserole #2 is from In Each Recipe, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Can of Sour Kraut.
2 Medium White Onions.
Butter to grease the Pan.
4 Medium Potatoes.
1 Can of Cream of Chicken Soup.
1/2 a Cup of Milk.
1 Cup of Chedder Cheese.
1/3 Cup of Parmesan Cheese.
1 Cup of crushed Croutons.
Franks Sauce.
Brown Sugar.
5-6 Brats.
Salt and Pepper.

Directions:
Directions:
Preheat oven to 3250° Degrees.
Drain the Sauerkraut.
Peel and slice the potatoes.
Brown the Brats with half the Onions. Add Franks Sauce, Milk and Cream of Chicken Soup. Stir and heat to simmer. Butter up a 4-quart casserole dish and spread the sauerkraut evenly. Sprinkle with Brown Sugar and Parmesan Cheese. Layer the Potatoes. Salt and Pepper. Layer the remaining Onions. Salt and Pepper.
Add the Brats. Smother with Franks Sauce mixture, cover with Cheese and Croutons.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
I have used boxed Scallop or Rosemary potatoes and it is easier and very good. Maybe better.

Cover and bake at 350° for 1 hour. Thermometer reads 165 ° Degrees.

 

 

 

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