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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Recipe is from the Sun Sentinel. Ingredients:
1/4 cup butter |
3 tablespoons flour |
salt & freshly ground black pepper, to taste |
1 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
1 1/3 cups milk |
1 1/2 cups shredded cheddar cheese, divided |
1 (27 ounce) can sauerkraut, well drained |
2/3 cup dry breadcrumbs |
Directions:
1. Preheat the oven to 375 degrees.
2. In a saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, dry mustard and Worcestershire sauce. Slowly add the milk and cook, stirring constantly, until thickened. Stir in 1 cup cheese and the sauerkraut.
3. Transfer to a 1 1/2-quart casserole. Mix the remaining 1/2 cup cheese with the bread crumbs and sprinkle over the top. Bake in the center of the oven about 30 minutes or until hot, bubbly and the topping is lightly browned.
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