On Line Cookbook
Polish Chop Suey - Sauerkraut Casserole
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information


  • 1-1/2 lbs (.7 kg). boneless pork,cubed
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 14 oz (392 grm). can sauerkraut, undrained
  • 8 oz (224 grm). egg noodles, cooked and drained
  • 1 10-3/4 oz (301 grm). can condensed cream of mushroom soup, undiluted
  • 1 4 oz (112 grm). can mushroom stems and pieces, drained
  • salt and pepper, to taste
  • In a large skillet, brown meat.
  • Add the onions and celery; cook until onions are transparent.
  • Stir in sauerkraut, noodles, soup and mushrooms.
  • Season with salt and pepper.
  • Spoon into a greased 2 quarts (1900 ml) casserole dish.
  • Cover and bake at 350 degrees (175 C.) 1 1/2 hours until the meat is tender, stirring occasionally.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.