Sauerkraut Hamburger Noodle Food

ORIGINAL LAUER-KRAUT BURGERS

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

SWISS SAUERKRAUT CASSEROLE

Steps:

• Heat oven to 350°F. Cook and drain noodles as directed on package.
• While noodles are cooking, cook beef, onion, salt and pepper in 10-inch skillet, over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• In ungreased 3-quart casserole, mix noodles, beef mixture, sauerkraut, soup and 1 cup of the cheese.
• Bake uncovered 45 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered 5 to 10 minutes or until cheese is melted. Sprinkle with red onion.

SAUERKRAUT HOTDISH

Steps:

• Brown hamburger and onion, salt and pepper, drain. Add soups and milk. Stir.
• Cook noodles, partially, about 5 minutes. They will finish cooking during baking time.
• Either using a crock-pot(low heat), or a casserole dish, grease with butter, then layer in order, 1/2 of each. Noodles, sauerkraut, hamburger mixture, cheese.
• Repeat.
• Either cook in crock-pot on low 4 hours, or bake in a 350 oven, for 45 minutes, until hot and bubbly.

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.

SIMPLE HAMBURGER AND SAURKRAUT

Steps:

• 1. Brown the hamburger in the skillet and add the rest of the ingredients.
• 2. Cover and simmer for 45 minutes.
• 3. Serve.
• 4. Enjoy.

SAUERKRAUT HOTDISH

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salt and pepper. Spoon half of beef mixture into a 13x9-in. baking dish. Top with half of sauerkraut and noodles. Repeat layers. Combine soups and milk; pour over noodles., Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake, uncovered, for 15-20 minutes or until heated through.

NOODLES AND KRAUT

Steps:

• Cook noodles according to package directions; drain. , In a small skillet, melt butter. Add onion; saute until tender. Add noodles and sauerkraut; cook and stir over medium heat for 2 minutes. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.

NOODLES & SAUERKRAUT CASSEROLE

Steps:

• Sauté onions in margarine and add onion soup.
• Mix onion mixture with remaining ingredients in large casserole. Top with bread crumbs and parmesan cheese.
• Cover and bake at 350° for 1 hour.

SAUERKRAUT AND NOODLES

Steps:

• For noodles:.
• Bring salted water to boil and cook according to package directions.
• For sauerkraut:.
• Drain sauerkraut in a colander, and with the back of a spoon squeeze it out until rather dry.
• Optionally cut sauerkraut crosswise on a cutting board. It will be easier to mix and eat when using short noodles.
• Deseed bell pepper and cut into 1/8 inch slices.
• Heat oil in a pot over medium high heat and fry onion and pepper until onion in transparent, 3 minutes.
• Add paprika, sauerkraut, apple juice and majoram. Stir to mix, reduce heat to medium low and cook covered for 5 minutes. Almost all liquid should have been absorbed. Otherwise cook open over high heat until almost dry.
• Taste with salt and pepper.
• For topping:.
• Mix sour cream with 2/3 of the chives. Reserve rest for garnish.
• To assemble:.
• Mix noodles with sauerkraut. Put on individual plates and top with sour cream. Garnish with chives. ( I mince a small part of the bell pepper for additional garnish).
• Note: If you can't get a small can of sauerkraut, the rest of a larger can will keep covered in the fridge for several days. German sauerkraut is mild. Taste yours. If it is very acidic rinse quickly in a colander under the tap.