Ma's German-Style Lasagna Bake
Made with a deliciously creamy sauce, Ma's German-Style Lasagna Bake is a hearty casserole recipe that is sure to be one of your new favorites. Loaded with sauerkraut, chunks of kielbasa, and cheese, it is layered so each bite has an explosion of flavor that will have you eating it up by the plateful. A perfect casserole for a hungry family, make this show-stopper tonight.
Cooking MethodCasserole
Ingredients
- 8 lasagna noodles
- 1 can (10.75-ounces) condensed cream of mushroom soup
- 1 can (10.75-ounces) condensed cream of chicken soup
- 2 cup milk
- 1 pound kielbasa
- 1 can (20-ounces) sauerkraut, drained
- 8 ounce shredded mozzarella cheese
- salt and pepper, to taste
- 1 onion, chopped
- 1/2 teaspoon caraway seeds
- 1/2 tablespoon butter
Instructions
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Preheat oven to 375 degrees F (190 degrees C).
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Melt butter in saucepan and saute drained sauerkraut with chopped onions and caraway seeds for 5 to 10 minutes.
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In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly.
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In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut mixture, half the sausage and a third of the cheese. Repeat.
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Top with remaining 2 noodles and remaining soup mixture. Cover with foil.
- Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.