Moni, does this sound good or you got a better one?

10 years ago

Supposed to take an international dish for Christmas potluck and I came across this one.

Had great reviews!

What do you think?

German casserole

1 16 oz. jar sauerkraut

1 10 3/4 ounce can cream of potato soup
1/2 cup milk
1 tablespoon German mustard
1/2 teaspoon caraway seeds
2 cups shredded Gruyere, Swiss, or Fontina cheese, divided
1 pound lean ham , cut into 1/2" cubes

1 cup rye bread crumbs
2 tablespoons melted butter

1.Preheat the oven to 375Ã¯Â¿Â½.

2.Place the sauerkraut in a strainer and rinse thoroughly with cold water; drain well and press out any moisture.

3.With kitchen shears, snip the sauerkraut in several places. Set aside.

4.Mix the cream of potato soup, milk, mustard, caraway seeds, 1 cup of the cheese, and the ham.

5.Stir in the sauerkraut and transfer the mixture to a shallow 2-3 quart casserole dish.

6. Sprinkle with the remaining 1 cup cheese.

7.Mix the rye bread crumbs and melted butter; sprinkle evenly over the top of the casserole.

8. Bake in the preheated oven for 30-35 minutes or until the bread crumbs are golden and the casserole is bubbly.

Or this one????

Kohl Und Hackfleisch (German Cabbage Casserole)
recipe adapted from Recipezaar

1 lb lean ground turkey or ground beef
1 medium onion
1 garlic clove, minced, more if desired
2 cups cheddar cheese, shredded
1/2 cup sour cream
1 medium cabbage, chopped
1/2 cup unseasoned breadcrumbs
salt and pepper to taste
1 teaspoon caraway seeds

Preheat oven to 375 degrees.

Brown meat, onion and garlic until meat is no longer pink and onion has turned clear. Drain grease from pan and discard.

Add cabbage and cover. Cook until cabbage is clear.

Add cheese, caraway seeds and sour cream mixing well. Pour all into greased casserole and top with bread crumbs.

Bake in preheated oven for 40 minutes

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Comments (13)

Elmer J Fudd
10 years ago
I'm not German but I've spent a fair amount of time there. The first recipe sounds better than the second but I'd fear it would be too salty with ham, cheese, sauerkraut AND canned soup. I'll leave it to a German to say if it's authentic and not just Germanesque.
magic_arizona
10 years ago
It's a Rueban sandwich in a casserole disguise.
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OklaMoni
10 years ago
Glenda, I am very picky about so called German food. I just find German food best in Germany. Otherwise, it is German like food, adjusted for the American palate.

Like Snidely said above, it is Germanesque

Sorry to get back to you so late, I went to bed early last night.... I am trying to get over a bad cough.

Moni
glenda_al
Original Author
10 years ago
Thanks Moni! Get well!
houstonmom_gw
10 years ago
The German Casserole sounds very good! I'd imagine most people at your potluck gathering would not be experts of German Cuisine, so I say go for it! What's especially nice about that recipe and your party is that IMHO most folks will think Mexican or Italian, so your dish would be unique!
glenda_al
Original Author
10 years ago
houstonmom, that's what I'm thinking Mexican and Italian will be the majority of dishes.

Thanks for your comment! Appreciated!
Elmer J Fudd
10 years ago
I'd think about deconstructing. Mooshing those ingredients together doesn't seem like a good idea

If you can find German sausages and sweet German mustard, put pieces on a plate with toothpicks and have the mustard and a bowl of sauerkraut on the side. Or make one of my favorites, rotkohl (red cabbage) as a side dish. You'll find many recipes for this easy to make and delicious dish made from red cabbage, apples and vinegar.
WalnutCreek Zone 7b/8a
10 years ago
Glenda, I am not Moni either, but here is a dish I make occasionally. Took it to a dining group potluck a few years ago and a couple from Poland could not get enough of it. We really enjoy it.

I am also going to copy the first dish you posted and try it.

Old World Sauerkraut Supper

3 strips thick-sliced, hickory-smoked bacon -- cut in small pieces
3 medium small Idaho potatoes* -- cubed
2 large Granny Smith apples -- cored and cubed
2 pounds Polish sausage, sliced -- remove casing to slice
3 teaspoons brown sugar
1 1/2 teaspoons flour
1 1/2 tablespoons caraway seeds
2 27-oz cans sauerkraut**
1/2 cup water

Fry bacon and Polish sausage until crisp. Remove from skillet. Add flour to drippings in skillet and blend well. Stir in sauerkraut; mix well. Place sauerkraut mixture, bacon and sausage pieces, and all other ingredients in a very large bowl; stir together thoroughly. Put in crockpot. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours).

*Not real small, but not large, large.
**I like to buy two 32-oz jars of Bush's Best Shredded Sauerkraut; use one whole jar and all but approximately 10 oz of the other jar.
glenda_al
Original Author
10 years ago
Thank you so much, walnutcreek! Sounds delicious!
carol_in_california
10 years ago
Walnut creek's recipe sounds a lot like mine......it is always well received at potlucks.
I use jarred sauerkraut instead of canned.
I prefer Claussen's but Nathan's is also good.
I always rinse my sauerkraut and always use the crockpot.
maire_cate
10 years ago
We've also made one similar to Walnut Creek's - it's really tasty.
kathyg_in_mi
10 years ago
Here's something different.
German Spaghetti

16 oz. noodles (cooked) ÃÂ¼ cup butter
1 lb. knockwurst 1 cup beer
1 can cheddar cheese ÃÂ½ cup sour cream
1 TBL horseradish 1 TBL mustard
1 thinly sliced sweet onion 1/2 tsp carraway seeds

Melt butter and sauteÃ¢ÂÂ knockwurst and onion. Add remaining ingredients. Simmer for 20 minutes.
Pour over noodles and bake at 350ÃÂ° for 30 minutes.

Hmm can't get the 2 rows of ingredients to separate, read carefully.
glenda_al
Original Author
10 years ago
Thanks kathyg_in_mi, sounds delicious! Appreciate!

Moni, does this sound good or you got a better one?

Comments (13)

Elmer J Fudd

magic_arizona

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Moni, does this sound good or you got a better one?

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