SAUERKRAUT, BACON, AND PASTA CASSEROLE
This recipe was given to me by my Aunt V, and I found it so easy and it was just full of flavor and so different-tasting than what we were used to. It was something new to my family and we love it! It is pretty versatile; you can add more or less of an ingredient to your taste.
Provided by Monica73
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook, uncovered, stirring occasionally, until barely tender and firm to the bite, about 6 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until barely crispy and fat is rendered, 6 to 7 minutes. Reserve 3 tablespoons fat in the pan; drain bacon slices on paper towels.
- Drain noodles. Cook onion in the skillet until softened, 4 to 5 minutes. Mix in noodles to coat.
- Transfer noodle mixture to a casserole dish. Toss in sauerkraut, bacon, and mushroom soup. Measure milk into the soup can, shake, and pour into the dish. Mix to combine; season with salt and pepper.
- Bake in the preheated oven until heated through and bubbling, 20 to 30 minutes.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 34.6 g, Cholesterol 49 mg, Fat 11.4 g, Fiber 3.2 g, Protein 12.9 g, SaturatedFat 3.4 g, Sodium 1157.6 mg, Sugar 3.5 g
POLISH CASSEROLE
When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use almost any pasta that will hold the sauce. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 428 calories, Fat 26g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1193mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
SAUERKRAUT SOUP II
This is a wonderful recipe I learned while in college. Serve with a nice crusty bread. You can make this on the stove or in a slow cooker, whichever one fits your lifestyle. Just make sure you have a 4 quart size slow cooker. Note: to make this soup less fattening omit the cream of chicken soup and one of the cans of water.
Provided by Terrilyn Singleton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.
- Cover, and cook on High for 4 hours, or Low for up to 8 hours. Taste, and season with salt and pepper to your liking.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 26.4 g, Cholesterol 53.3 mg, Fat 23.4 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 7.8 g, Sodium 2556.5 mg, Sugar 6.3 g
SLOW-COOKED SAUERKRAUT SOUP
We live in Lancaster County, which has a rich heritage of German culture. Our dishes often include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. -Linda Lohr, Lititz, Pennsylvania
Provided by Taste of Home
Time 5h20m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon.
Nutrition Facts : Calories 213 calories, Fat 14g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1442mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
SLOVAK CHRISTMAS EVE MUSHROOM SOUP
This was passed down from generation to generation. I don't have a recipe for this soup, but I will try to esitmate the portions. It is a sour soup but it is delicious. People either love it or not. My neice never liked it and now she loves it, can't wait till Christmas Eve. My grandmother used to use mushrooms my grandfather and dad would pick up in the woods. I believe they called them sheephead. My grandmother would then clean them and hang them to dry. We can't find the mushrooms for sale and are afraid to go and look for them in the woods. We don't know the good from the bad.
Provided by Jane from Ohio
Categories Clear Soup
Time 2h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Saute chopped onions in 1 cup butter until golden brown.
- Add finely chopped mushrooms to onions, and cook until mushrooms are done.
- Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour.
- In a small sauce pan brown remaining 1/4 cup butter, adding flour to make a roux.
- Slowly add some soup juice (about 2 cups) to the roux, stirring to blend.
- Add roux to soup and cook another 15 minutes to 30 minutes. Serve.
SLOVAK CHRISTMAS MUSHROOM SOUP
This is a family tradition to be made on Christmas Eve. If you love sauerkraut, you'll love this soup. Tart and delicious. Simple to make and smells heavenly. It can be very hard to find cans of straight sauerkraut juice, which is probably why it's such a coveted recipe and we only get it once a year. (if we're lucky enough to find the juice) This soup is supposed to bring you good luck for the upcoming new year! Happy cooking! *note: this is a handed down recipe and therefore I don't always have exact measurements, what is listed below is how my aunt and I made the recipe*
Provided by ClickandCookRecipes
Categories Vegetable
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Directions:.
- Remove dried mushrooms from packages and soak in water to re-hydrate.
- Wash button mushrooms and coarsely chop. Do the same with the re-hydrated mushrooms.
- Pour the kraut juice and water into a large pot. Add mushrooms. Bring to a boil and simmer for a minimum of two hours. (you can go longer)
- Cook pasta till al-dente and set aside.
- Once the soup has simmered for at least two hours, make the roux. Melt the butter in a small skillet. Add the flour. Cook until the flour has thickened and you have a nice blond-like color. Add the roux to the soup.
- You're done!
- How to serve:.
- Have pasta in one bowl and soup in another. Scoop some noodles into your bowl and add the broth on top. Oh, heaven in a bowl. Wishing you years of good luck! :).
SAUERKRAUT, MUSHROOM, AND BARLEY SOUP RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- In a large pot, combine the water, mushrooms, sauerkraut, sauerkraut juice, and barley, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Meanwhile, in a small non-stick skillet, saute the onion in the safflower oil for 2 to 3 minutes or until softened. Add the flour and stir well to combine. Cook the onion-flour mixture an additional 2 to 3 minutes, while stirring constantly, until the color of the mixture darkens a bit. Add a little of the simmering soup to the skillet, stir well to incorporate it with the onion-flour mixture, and then stir the entire contents of the skillet into the simmering soup. Cook the soup an additional 30 minutes or until the barley is tender. Add the Vegan Dumplings and season to taste with a little salt, pepper, and sugar. Simmer the soup an additional 5 minutes to allow the flavors to blend. Taste and adjust seasonings, if needed. Garnish individual servings with a sprinkle of nutritional yeast flakes, if desired. This recipe yields 6 to 8 servings.
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