Ingredients
for those of us whose ‘‘pinching’ skills leave a bit to be desired . . .)
1 pound bacon
¼ cup olive oil (optional)
2 cups onions chopped (approx 2 large) 32 ounces Steinfeld’s Sauerkraut - rinsed, but save ¼-cup juice 4 cups mashed potatoes (real or instant) (Can be made ahead, but should be warm to work with) 4 cups mild cheddar cheese grated (1 large package) 1 box lasagna noodles 1 stick of butter melted
1 pound smoked kielbasa sliced into ¼" pieces (optional)
Preparation
Cut bacon into 1/2" pieces. Fry until crispy. Remove bacon. Add onions to bacon grease and cook until golden brown. Return bacon to onion mix-ture. Rinse Sauerkraut lightly and squeeze out most of the liquid (reserve 1/4 cup of this liquid). Add Sauerkraut to bacon and onion mixture. Cover and cook on medium heat for 45 min. to 1 hour or until mixture is golden brown and tender. Stir occasionally. Add the reserved liquid and cook for an additional 5 minutes. Cook lasagna noodles. Butter bottom of 9 x 13 inch baking dish or lasagna pan. Place a layer of noodles in pan. Add layer of mashed potatoes. Optional: Add slices of kielbasa between layers. Drizzle about 3 tablespoons of butter. Add layer of Sauerkraut mixture. Add layer of cheddar cheese. Repeat 3 times (or as many times as will fit in pan). Bake at 350 degrees for 45 minutes. Serve with Sour Cream,
