Marlene’s Sauerkraut Hotdish

Many years ago, Jerri was at a potluck at the New Richmond United Methodist Church. She really liked a hotdish made with sauerkraut, hamburger and macaroni. She asked who made it and got Marlene to share the recipe with her.

Marlene told her that it was an old family recipe.  ”What memories this hotdish brings back to me!  I originally got it from my great-aunt, who almost always made it for our family get-togethers. She was the last of my Grandmother’s sisters.”  When we told Marlene that the recipe was now on line, she told us that her great aunt had passed away this summer at 98.

The recipe is a great example of how inexpensive ingredients can be combined to make a tasty meal in the wonderful tradition of church potlucks with a hint of German or eastern European flavor. It is also extremely easy and fast to make.

INGREDIENTS:

1 lb. hamburger
1/2 cup chopped onion
1 16 oz. can of sauerkraut
1 can of cream of mushroom soup
1/2 soup can milk (We use whatever we have, usually 1%.)
2 small (4 oz.) cans of mushrooms
1 cup UNCOOKED macaroni

PROCEDURE:

Preheat the oven to 350 degrees.

Chop the onion medium. Brown the hamburger over medium heat in a large skillet. Add the onion and continue cooking three or four minutes until it is translucent. Drain any extra fat.

Grease a two quart baking dish. Blend the milk with the soup and stir it into the meat mixture. Drain the mushrooms. Put the macaroni in a large bowl, add the mushrooms, a can of undrained sauerkraut and the meat mixture.

Mix the ingredients thoroughly and transfer the casserole to the baking dish. Bake uncovered at 350 degrees for 1 hour.

NOTES: You may omit the mushrooms or use only one can or use some sliced fresh mushrooms if you find some in the refrigerator. Jerri often uses 2 cups of homemade sauerkraut instead of a can. Just make sure that you have a couple of tablespoons of liquid with the sauerkraut.

As with many church basement hotdish recipes, the cream of mushroom soup is indispensable. Do not add salt or pepper, though guests may wish to grind a bit of fresh pepper on their serving.

Another great recipe using cabbage, meat and pasta is haluski. You’ll find the recipe here.

Avatar of Chuck Rang

About Chuck Rang

Born in Ashland, Wisconsin, grew up near Hayward, lives in New Richmond, messing around in kitchens more than 60 years.
This entry was posted in Main Dishes, Meats and tagged , , . Bookmark the permalink.

2 Responses to Marlene’s Sauerkraut Hotdish

  1. Stephanie says:

    How much is /2 can milk? are we talking condensed milk, or is the can a typo?

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