Beef and Bacon Sauerkraut Bake
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.
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 13x9x2-inch baking casserole dish; top with mashed potatoes. Dot with butter and bake for 30 minutes. Serve hot.
Makes 4 servings.