The recipe for this casserole is similar to the casserole Janice Schmidt takes to most (if not all) pot luck meals at church. Janice prepares/bakes hers and then puts it into a crock pot to keep it warm. It is always a HIT!
You will need to have some cooked rice on hand, or cook it up before you begin the recipe. (I like doubling this recipe because I LIKE sauerkraut and want left-overs.)
Grease/spray a 9×13-inch baking dish.
- 1 cup raw rice (cooked ahead according to directions).
- 2 lb. lean ground beef, browned and drained.
- 1 packet dry onion soup.
- 2 of 10.75 oz. cans cream of mushroom soup.
- 1 cup water.
- 1 large can of sauerkraut (up to 1 quart), drained. IF you decide to also rinse it, run water over it very briefly/quickly. If you rinse it for too long, you will eliminate too much of the flavor of the sauerkraut.
- A sprinkling of French fried onions for the top, just before baking. (Optional)
- Cook the 1 cup of rice and set aside.
- Brown hamburger and add dry onion soup powder– mix well and set aside.
- Combine cooked rice, cream of mushroom soup, water. Add this to the meat/onion mixture. Add the sauerkraut. Blend well.
- Spread into greased 9×13 baking dish. Sprinkle French fried onions on top, optional.
- Bake in 350-degree panggangan for about 1 hour.
Source Recipe: http://milkmaidrecipebox.blogspot.com