Beef
German Casserole Serves 4 2 cups (half 8-ounce package) noodles 1 can (about 1 pound) sauerkraut, drained 1 pound ground beef 1 egg ½ cup sifted caraway-rye bread crumbs ¼ cup milk 1 teaspoon salt 1 8 ⁄ teaspoon pepper 1 tablespoon butter 1 can (about 1 pound) stewed tomatoes
Preheat oven to 350 degrees. Cook noodles and drain, following label directions. Stir in drained sauerkraut. Mix ground beef lightly with egg, bread crumbs, milk, salt, and pepper until well blended. Shape into 24 balls. Brown in butter in a large frying pan; stir in tomatoes. Spoon half of the noodle-sauerkraut mixture into an 8-cup baking dish; top with half of the meat ball mixture. Repeat layers; cover. Bake at 350 for 45 minutes or until bubbly in middle. Joan Bailey
165