Polish Sauerkraut Casserole Food

POLISH CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic., Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.

POLISH REUBEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
• Spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
• Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.

POLISH SAUSAGE KRAUT SKILLET

Steps:

• Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
• Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
• Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

SAUERKRAUT CASSEROLE

Steps:

• In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds. , Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour.

POLISH SAUERKRAUT AND CARROT SALAD

Steps:

• Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
• Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.

POLISH SAUSAGE AND SAUERKRAUT CASSEROLE (KAPUSTA)

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Bring sausage to boil and simmer 15 minutes; drain and set aside.
• Cut bacon into small pieces.
• Begin browning, then add diced onion.
• Saute together until bacon is almost crisp.
• Drain mixture, reserving bacon grease.
• Drain sauerkraut (do not rinse).
• Add sauerkraut and brown sugar to bacon mixture.
• Mix in about 2 Tablespoons reserved bacon grease and water.
• Place in large casserole dish.
• Cut Polish sausage into 3" pieces and place on top of sauerkraut.
• Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
• Finish baking; remove from oven.
• Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).

POLISH CROCK POT SAUERKRAUT

Steps:

• Fry bacon until crisp and set aside. In same pan with bacon grease, cook onion until tender and translucent.
• In crock pot, add sausage, onions, garlic powder, sauerkraut, noodles, soup, and mushrooms. Stir gently until mixed while adding salt and pepper to taste.
• Crumble bacon and layer on top of mixture in crock pot.
• Cook on high for 4-5 hours stirring occasionally.

JANS POLISH SAUERKRAUT SIDE DISH

Steps:

• Fry bacon until just about crisp.
• Place on a paper towel to drain fat.
• Discard fat from frying pan except for about 1 tablespoon.
• Chop onion into 1 inch pieces.
• Place in pan and saute until translucent.
• Place on same paper towel to drain fat.
• In a large pot, place sauerkraut,1 or 2 cans of water, bacon and onion.
• Cook sauerkraut at least one half hour.
• Add salt and pepper to taste.
• Serve.
• Tastes better the next day.
• Optional- You can cook a link (1 pound) of fresh Polish sausage for added flavor and use the meat as part of your meal.

KAPUSTA (SAUERKRAUT)

Steps:

• Sauté bacon bits until almost crispy. Add butter and onions and cook for about 5 minutes until onions are lightly golden.
• Rinse sauerkraut in a strainer under gently running cold water and squeeze out thoroughly to remove excess water; add to the bacon and onion mixture.
• Add the peeled, grated potato (or the carrots or apple).
• Add chicken broth, brown sugar, bay leaves, and seasonings. Stir to mix thoroughly.
• Cook, uncovered, stirring frequently, until everything is heated thoroughly. Transfer to a roasting pan.
• Cover and bake in 300 degree Fahrenheit oven for 30 minutes up to 1 hour until kapusta is browned slightly.
• Stir occasionally and add water or chicken broth if necessary (push kapusta aside and check bottom of roasting pan for liquid).

CRAWFORD POLISH BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place potatoes into a large saucepan. Add water to cover and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Once tender, drain potatoes, and mash with 2 tablespoons butter, cream, nutmeg, salt, and pepper. Place the drained sauerkraut into a casserole dish and top with sliced kielbasa. Spread with mashed potatoes and dot with remaining 2 tablespoons of butter.
• Bake in preheated oven until heated through, 20 to 30 minutes.

POLISH REUBEN CASSEROLE

Steps:

• Cook noodles according to package directions; drain. Spread sauerkraut in a greased shallow 4-qt. baking dish. Top with noodles. In a large bowl, combine the soup, milk, onion and mustard; pour over the noodles. Top with sausage; sprinkle with cheese., Combine bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 30-35 minutes or until golden brown and bubbly.

POLISH DELIGHT CASSEROLE

Steps:

• In large skillet, heat oil over medium heat.
• Add meat and saute until browned, about 10 minutes.
• Stir in mushroom and chicken soups, onion soup mix, celery, pepper, and garlic powder.
• Spoon into 13x9-inch casserole dish.
• Cover.
• Bake at 350 degrees until tender, 45 minutes- 1 hour, stirring occasionally and adding up to 1 cup of water if needed.
• Add cooked noodles and sauerkraut and stir to combine.
• Cover and bake for 30 minutes longer.

GRANDMA PAT'S SAUERKRAUT HOTDISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Add ground beef, salt, pepper, and onion salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Combine beef mixture with cream of chicken soup and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
• Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.