Prep 40 mins
Cook 1 hr
This sounds so good. It's from taste of home.
- 3⁄4 cup butter
- 3⁄4 cup all-purpose flour
- 1 tablespoon beef bouillon granules
- 2 teaspoons onion salt
- 2 teaspoons pepper, divided
- 1⁄2 teaspoon white pepper (optional)
- 2 1⁄4 cups milk
- 1 (14 1/2 ounce) can chicken broth
- 1 lb smoked kielbasa or 1 lb Polish sausage, chopped
- 2 eggs
- 1 (12 ounce) carton small curd cottage cheese
- 9 lasagna noodles
- 1 (16 ounce) jar sauerkraut, rinsed and squeezed dry
- 8 ounces shredded monterey jack cheese, divided
- In a saucepan, melt butter.
- Stir in flour, bouillon, onion salt, 1 ts[ pepper and white pepper if desired until smooth.
- Gradually stir in milk and broth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add sausage; heat through.
- Combine eggs, cottage cheese, and remaining pepper.
- Spread 1 Celsius sausage mixture in a greased 13 x 9 x 2 inch baking dish.
- Later with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 Celsius Monterey Jack.
- Repeat layers.
- Top with the remaining noodles and sausage mixture[dish will be full].
- Cover and bake at 350 for 50-60 minutes or until bubbly.
- Sprinkle with remaining Monterey Jack.
- Bake 5 minutes longer or until cheese is melted.
- Let stand 15 minutes before cutting.
This is an extremely interesting, unique recipe but oh-so-delicious!! A friend made it for us and I tricked my husband into trying a bite since he "hates" sauerkraut. He loved it and now I make it all the time. I am going to try it with sauteed cabbage, onion, and shredded carrot and see if that is just as good. I will try to post a review after that. Try this recipe - you won't be sorry!
My family really enjoyed this. I didn't use onion salt---I sauteed an onion in butter. I also used ricotta cheese instead of cottage cheese. This recipe is a keeper!!!
Loved this! I used about 1 1/2 pounds of sausage and doubled the sauerkraut. To cut down on the saltiness, I used dried minced onion instead of onion salt and a low sodium chicken broth. You really need to get the sauerkraut as dry as you can; I put mine in a dish towel and squeezed the heck out of it. The boys thought Swiss cheese might be a better flavor, so we will try that next time.