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Stick-to-your-ribs is the
way to describe this spicy casserole bake. Ground beef browned
with diced bacon lends a smoky quality to tangy sauerkraut. A
dash of pepper and some nutmeg are perfect foils for a creamy
mashed-potato topping.
Beef
and Bacon Sauerkraut Bake
- 1 pound lean ground beef
1/2 pound bacon, diced
1 cup sauerkraut, drained
1/2 cup water
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
3 cups mashed potatoes
2 tablespoons butter
- Preheat oven to 350°F
(175°C).
- Brown beef and bacon in
a large skillet on medium heat; drain excess fat.
- Return skillet to stove;
add sauerkraut, water, nutmeg and pepper. Stir to blend. Simmer
uncovered over low heat for 1 hour.
- Pour into a 13 x 9 x 2-inch
baking casserole dish; top with mashed potatoes. Dot with butter
and bake for 30 minutes. Serve hot.
Makes 4 servings.
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