Pork & Sauerkraut Casserole |
| Name: |
Ron Johnson |
| Base: |
MacDill AFB |
| Recipe: |
2 pounds very lean pork, cut in small cubes; 2 pounds sauerkraut; 2 cups sliced onions; 6 slices bacon, cut in thirds; 3 cups water. Brown cubes in a greased skillet. Set aside. Spread one pound of the sauerkraut in bottom of a 2-quart casserole. Cover with half of the onions. Distribute the browned pork cubes over top. Layer with the remaining onions and top with rest of sauerkraut. Distribute raw bacon pieces over top. Pour in watert and bake uncvered 4 hours at 325 degrees. May be frozen. Should serve 6. |
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