Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Sliced, pared potatoes
2 ts Salt
Water
1 md Onion, chopped
1/4 ts Pepper
1 lb Ground beef
1 Egg
1 c Rye bread crumbs
2 tb Catsup
27 oz Kraut, drained
1/4 c Firmly packed brown sugar
1 tb Caraway seed
1 Beef bouillon cube
2 tb Butter

Cook potatoes with 1 ts salt and water in small saucepan for 5
minutes; drain, reserving broth. Add water to broth to equal 1 cup
liquid. Stir onion and pepper into potatoes. Mix beef, egg, crumbs,
catsup and remaining salt. Toss sauerkraut lightly with sugar and
caraway seed; spoon half the kraut mix into a greased 10 cup baking
dish. Top with potato mix; add beef mixture. Top with remaining
kraut mixture. Combine reserved potato liquid with bouillon mix and
butter in a small pan; heat to boiling. Pour over casserole; cover.
Bake at 350 degrees for 2 hours. Randy Rigg Submitted By RANDY RIGG
On 5-25-95

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