German Meat Casserole Recipes
GERMAN CABBAGE CASSEROLE - KOHL UND HACKFLEISCH
Cabbage and meat mildly seasoned with garlic and onions in a creamy cheese sauce and topped with breadcrumbs for a pretty presentation! A real comfort food. Even those who say they HATE cabbage will eat this and like it! I have even made this without the meat- using bulgur and veggie broth. Here is how: Just replace the meat with the same amount of bulgur- (for 1 lb of meat sub 1 cup bulgur) you will want to soak the bulgur according to the instructions on the package- if you bought it in bulk here is how... Bring 2 cups of veggie broth ( can use bouillon and water) per 1 cup bulgur When broth is boiling stir in bulgur. Cover and simmer about 15 minutes or until bulgur is soft. All the broth should be absorbed. Fluff the bulgur with a fork as you would rice and add to your recipe. I have used beef, pork, turkey and chicken with great results too. *See NOTE for freezing, make ahead and left over tips*
Provided by Mamas Kitchen Hope
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat, onion and garlic until meat is no longer pink and onion has turned clear.
- Drain grease from pan and discard.
- Add cabbage and cover.
- Cook until cabbage is clear.
- Add cheese and sour cream mixing well.
- Pour all into greased casserole and top with bread crumbs.
- Bake at 375 for 40 minutes.
- *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it. This freezes excellently and if anything tastes even better after! I reheated it by melting a little butter in a skillet and then crumbling the partially thawed casserole into it, cooking and stirring until it was heated through.
OKTOBERFEST CASSEROLE
In northeastern Ohio, we love German flavors. This delicious casserole is a trifecta mashup of my favorite dishes. It combines the flavors of classic cheesy hash brown casserole with bratwursts and sauerkraut, pretzels and beer cheese. It takes less than 10 minutes to mix and takes only one bowl. It's sure to please everyone any time of the year. —Sarah Markley, Ashland, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes., Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving., Freeze option: Freeze cooled potato mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 356 calories, Fat 21g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 884mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
GERMAN MEAT CASSEROLE
Despite its funny name, this is great. It is from a recipe book from my college Dining Common and it one of the meals I remember with affection.
Provided by berry271
Categories One Dish Meal
Time 1h
Yield 1 small casserole, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease a 1 1/2 quart cassarole dish.
- Peel and slice potatoes and carrots, parboil.
- Dice onion.
- Brown beef and onion.
- Make alternating layers of beef and vegetables in the cassarole dish.
- Mix together ketchup and soup, pour over cassarole.
- Drain mushrooms and place over sauce.
- Melt butter and combine with breadcrumbs, sprinkle over casserole.
- Bake for 25-30 minutes.
Nutrition Facts : Calories 893.3, Fat 47.6, SaturatedFat 23, Cholesterol 138.1, Sodium 1218.7, Carbohydrate 82.8, Fiber 8.5, Sugar 11.2, Protein 34
GERMAN BEEF AND BARLEY BAKE
This casserole may be made ahead of time and refrigerated. To reheat, bake at 350 degrees 20 to 30 minutes or microwave (in a microwave-safe casserole) on Medium High until heated through. From the National Barley Foods Council posted in response to a recipe request.
Provided by Molly53
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Saute beef, onions, and garlic in a large saucepan over medium heat.
- Pour off grease.
- Add barley and bacon; sauté 2 to 3 minutes.
- Stir in tomato juice, salt and pepper and bring to a low boil.
- Reduce heat, cover and simmer 30 minutes.
- Stir in cabbage and caraway seeds.
- Spoon mixture into 2-quart casserole.
- Bake for 30 minutes.
- Sprinkle with cheese and bake 5 minutes longer or until cheese melts.
- Makes 6 servings.
Nutrition Facts : Calories 388.6, Fat 16.8, SaturatedFat 8, Cholesterol 72.5, Sodium 742, Carbohydrate 35.2, Fiber 7.1, Sugar 6.4, Protein 25.4
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