Church Potluck Fav
Who’s hungry?
One of my old bosses and I would always talk about food. His brother was a Butcher and the supplier for our Thanksgiving Turkeys and Christmas Hams. Long story short, we love food. One day he brought in a cookbook that his church was selling for a fundraiser. Recipes from members of the congregation anything from Apple Pie to Zucchini bread “see what I did there”? One of the many recipes that caught my eye was called German Weiner Bake. The options that you can change out or add to make it your go to pot luck or comfort dish, let’s just say the sky’s the limit. That’s how it goes with almost all recipes right? “Remember so-and-so doesn’t like mushrooms” there’s always 1.
So the Original recipe was like this
1 package of hotdogs sliced into rounds, 16 oz. sauerkraut drained, 1 can cream of mushroom soup, 1 cup of Salad dressing AKA Miracle Whip, 6-7 potatoes cubed and par boiled then drained.
Before I blindly followed the list I thought it would be so much better with a little thicker sized kielbasa instead of hot dogs both are usually pre-cooked so it cooks up the same not a huge change but the difference in result is. Then I thought of topping options I think the original also called for crumbled potato chips. Potato chips are never a bad idea for a good crunchy topping so I kept that and added French fried onions, just like from the classic Green Bean casserole. And as revisions came and went the latest add since I like the heat was jalapenos on the top as-well.
Here are some photos and instruction I hope you enjoy it
German Weiner Bake
We’re gonna need bigger pants
Loslegen
Okay when it’s prep time I try to get what needs to be precooked or boiling first moved to the front of the line. For this recipe that means the water for the potatoes needs to be put on now. Preheat the oven to 350 degrees F. Then and I leave this up to you, peel the potatoes or you can leave the skin on many opinions about that I leave them on unless later in the week I plan to make potato skins for an appetizer. As you will see in the photos I’ve prepared, I cut them into about ½ to ¾ inch cubes. 6 – 7 medium sized potatoes I use white or gold they hold up a little better to the cooking in my humble opinion. Get them in the water when they are all cubed up no need to wait until the water boils. The term Par Boil means just that, you don’t want to fully cook these because they continue to cook in the oven as the base of the casserole.
schnell mein Freund
While the Potatoes are in the water this gives us time to prep the casserole topping. In a large mixing bowl add the drained Sauerkraut You don’t have to go crazy about the draining part I just scoop out 2 cups worth in a large glass measuring cup and press lightly and drain, having a little juice left is really what you’re after, the moisture helps with the mix.
Add the 1 cup of salad dressing AKA M.W. then 1 can of Cream of mushroom soup
Open the package of Kielbasa. They use to sell it in one pound packs and without checking with me first they started doing 14 and then 12 oz. packs. Sneaky way to keep the price the same. I’m ok with using a pound to a pound and a half total get that sliced up rounds about 1/8 of an inch thick. You can also cut the rounds in half if you want more pieces in the mix.
Not adding the Kielbasa yet stir the mixture gently to blend the cream of mushroom soup and salad dressing with the sauerkraut then add the Kielbasa and fold in.
das ist ein auflauf
When then potatoes are ready “I get a fork and try to stab one piece out of the pot” they are usually ready about 10 minutes after being at a slow boil place a colander in a clean sink with the drain open, slowly, carefully pour the potatoes in the colander, mind the steam “it’ll rip your face off”. let them sit for a couple minutes to drain the excess water add a little salt and pepper and toss in the Colander to coat. Pour potatoes in a large casserole dish or large sturdy foil pan, evenly cover the bottom of the dish.
With a large ladle scoop the mixture over the potatoes I usually in-vision six sections and place one scoop in each and gently spread it around and fill in the gaps with the rest of the mix.
Sprinkle the top with the French fried onions and Jalapenos (optional) also if you like the crushed Potato chips idea. I recommend you start with original flavor ruffle or wavy for your first attempt. Place the casserole uncovered in the preheated oven at 350 for 30 minutes After 30 minutes take a look, if the sides are bubbling a little and you have the color you want pull it out and set on a temperature safe surface for 10 minutes then serve it up, I prefer a nice sized bowl. Genießen!!
