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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corned Beef Hash Casserole with Fried Sauerkraut Recipe

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This recipe for Corned Beef Hash Casserole with Fried Sauerkraut is from Thelma Chapter No. 24, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (25 oz.) Hormel corned beed hash
1 medium onion, halved, thinley sliced
2 tablespoons butter
4 to 5 cups small red potatoes, cut inot 1/4 inch rounds
1 large carrot, cut into rounds
1 can (14.5 oz.) cut green beans, drained
1 can cream of mushroom soup
1/2 cup milk
2 to 3 cups shredded sharp cheddar cheese
Fried Sauerkraut: 1 package (32 oz.) sauerkraut, drained, 1 or 2 tablespoons olive oil,
Directions:
Directions:
Pre-heat oven to 350ºF. In a medium sized skillet, saute onion in butter until tender aobut 3 to 5 minutes; place in the bottom of a 13x9 inch baking dish. lay on top of onions, potato, carrots, and green beans. Mix together soup with milk and then pour over vegetables in baking dish. Spread corned beef hash evenly over top of veggies and then cover with foil. Bake about 50 minutes and then remove foil. Sprinkle with shredded cheese and bake another 15 minutes until cheese melts and slightly brown on top.
Fried Sauerkraut: Heat skillet on medium-high heat; add oil and then drain sauerkraut. Cook, turning often until lightly toasted and brown.

 

 

 

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