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SAUERKRAUT AND MINCE CASSEROLE

  • Difficult
  • Cooking Time: 40min
  • Preparation Time: 25min
  • Serves: 8 people
SAUERKRAUT AND MINCE CASSEROLE

Ingredients:

  • 1 kg beef or mince
  • 1 medium onion, chopped
  • 2 day packs All Gold Tomato & Herb Pasta Sauce
  • 300ml warm water
  • 1 kg wide egg noodles
  • 2 cans KOO SAUERKRAUT, drained very well
  • ¾ cup brown sugar
  • 2 cups cheddar cheese, grated
  • 2 tsp garlic flakes
  • 2 tsp parsley
  • Salt and pepper to taste

Kitchen gadgets:

Casserole dish , Spray’n’Cook, Wooden spoon, Frying pan, Fork

Method:

  1. Preheat oven to 180°C.
  2. Brown the beef mince in a frying pan with the chopped onion and season with garlic flakes, salt and pepper until done.
  3. Prepare egg noodles according to package. Make sure you don't over cook them. You want them slightly al dente.
  4. Drain KOO SAUERKRAUT and pour into the bottom of a greased casserole dish. Sprinkle with brown sugar.
  5. Pour drained (but not rinsed) egg noodles over sauerkraut and brown sugar.
  6. Pour the beef mince over the egg noodles.
  7. Mix the warm water with the All Gold Pasta Sauce. Pour over the mince evenly.
  8. Use a fork as you are pouring the soup along the sides of the pan to pull the mixture away from the edges to allow some of the soup to seep down the sides slightly.
  9. Top with cheddar cheese.
  10. Bake at 180°C for 30-45 min until cheese is brown and edges are bubbling. Let it stand for 5 minutes before serving.

Credit/Source:

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