German Sausage Bake
July 26, 2016
"Beer, brown mustard, and caraway seed blend with apples and sausage for a hearty entree. This dish can be easy peasy as it is easily made ahead (sits on counter for 30 minutes and can be assembled and kept in the refrigerator overnight before baking). It is excellent served at a potluck, a Christmas Eve entree, or to be served during a weekend or prepared ahead for a weeknight meal."
- Serving Size: 1 (227.6 g)
- Calories 490
- Total Fat - 31.7 g
- Saturated Fat - 13.9 g
- Cholesterol - 85.8 mg
- Sodium - 1250.4 mg
- Total Carbohydrate - 31.5 g
- Dietary Fiber - 1.9 g
- Sugars - 5.3 g
- Protein - 19.5 g
- Calcium - 291.2 mg
- Iron - 2 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.4 mg
Cook noodles according to package directions, drain well, and set aside.
Coat a large skillet with cooking spray; add sausage, and cook over medium-high heat until sausage is browned, stirring often. Add onion; cook 2 minutes, stirring often.
Stir in apple; remove from heat, and set aside.
Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook stirring constantly, until thickened and bubbly. Stir in mustard and next 3 ingredients.
Layer half of cooked noodles in a greased 13" x 9" x 2" baking dish. Spoon sausage mixture over noodles; sprinkle 1 cup Swiss cheese over sausage mixture. Top with remaining noodles. Pour sauce over noodles. (if desired, cover and chill overnight. Let stand at room temperature 30 minutes before baking.)
Cover and bake at 350-degrees-Fahrenheit for 45 minutes or until thoroughly heated.
Uncover and sprinkle with remaining 1 cup Swiss cheese.
Combine bread crumbs and 2 tablespoons butter; sprinkle over casserole.
Bake 10 more minutes or until sheese melts and breadcrumbs are browned.
Tips & Variations
- Vegetable cooking spray