Sauerkraut & Greenbeen Kielbasa Casserole

When I was having lunch with my Polish Grandmother the other week we got on the subject of kielbasa and sauerkraut. I had never had sauerkraut before and she said she makes it with kielbasa. It intrigued me and I got the ingredients and decided to create a meal from those two items. I put my cooking brain in and thought about what would go good with sauerkraut and how to combine them to compliment each other. It came out wonderful!

"Sauerkraut & Greenbeen Kielbasa Casserole"

Ingredients:

Part 1
1 can Sauerkraut
1 can French Style Greenbeens
1 tbs. Rice Vinegar
4 tbs. Butter (unsalted)
Salt & Pepper

Part 2
12 ounces Smoked Kielbasa (sliced thin)
1/2 tbs. Chopped Garlic
1 tbs. Chopped Pickles (I used Bread & Butter pickles)
1 tbs. Muffuletta (olive salad mix-optional) *in the dressing/pickle section
2 tbs. Asiago Pepper Creme Dressing (optional)
1/4 tsp. Sharp Mustard
1/2 tsp. Tumeric
1/2 cup grated Pecorino Romano Cheese
1/2 cup grated Parmesan Cheese
Bread Crumbs (Whole Wheat optional)
Handful Dried Cranberries

Directions:

Part 1

1. Coat a large frying pan/skillet with Rice Vinegar and 2 tbs. Butter. When butter has melted add in the can of Sauerkraut and add the can of Greenbeens on top of that. Add the additional 2 tbs. Butter on top or in the center and sprinkle the top with the pepper and salt to your liking. Cover and simmer on medium heat.

2. Let mixture fry, lightly stirring occasionally until it has heated through. About 8 minutes. Remove from heat and strain the buttery liquid into a bowl. Pour the Sauerkraut and Greenbeens into a medium casserole platter.
Let stand and cool.

Part 2

1. I the same pan add the butter liquid and up to 1/2 cup Water to prevent burning. On medium heat add in the Asiago dressing and Mustard and stir. Then add the Pickles, Garlic and Muffuletta Mix. Stir mixture together.
2. Add the Kielbasa and cover. Cook on Medium heat stirring often until the Kielbasa is heated through, about 8 minutes.
3. Remove from heat and strain. Set aside to cool.
4. Now sprinkle the Pecorino Romano Cheese over the Sauerkraut/Greenbeen mixture.
5. Then add the Kielbasa mixture over the top.
6. Sprinkle the Cranberries in and press the top down firmly. Now sprinkle the top with the Parmesan Cheese and Tumeric.
7. Place the Casserole in a 425* preheated oven and cook for about 10 minutes, until the top is golden brown.
8. To serve, plate and sprinkle the top with the Bread Crumbs and drizzle some honey or Agave Nectar or other dressing around the plate.

Enjoy this Sweet and Sour meal that will leave your taste buds singing :)