At times I probably should be embarrassed at the concoctions I create to feed my family compared those cooks around me but often I pull off a crowd pleaser. My crowd happens to be a hungry teenager, an easy to please husband and two busy young girls, not exactly food snobs.
If needed I can follow a recipe, thanks to the patience of my mom and grandma teaching me that following rules results in success. Mostly I just invent on the ingredients I have in my freezers, fridge and pantry. Yesterday afternoon I was inventing to a have a few things done and in the freezer for the remainder of the month. We need quick meals during the work week.
I invented what I termed Cajun Kraut Casserole.
The Germans from Russia in our corner of the prairie will probably be horrified by this name.
It’s not very ethnic.
I doubt Germans eat Cajun or vice versa.
But my most opinionated food critic, our teenage son started chowing on it as soon as I took it out of the oven. He said “Oh mom you need to write this one down! The flavors really mixed well together.”
It wasn’t our supper, just going into the freezer. I wasn’t planning on sharing my invention with you but since the teenager raved I decided to share my simple casserole concoction.
6 total ingredients and you’re done, an hour in the oven and you’re done.
I try to purchase as much food as possible at our local grocery store. It’s the only one for miles and miles and miles. It’s locally owned by our friends and being local business owners we understand the urgent need for local support or you don’t survive.
Ingredients for this casserole include:
3 cups of chicken broth
1 bag of frozen corn
1 cup of (fresh) sauerkraut
1 TBSP cajun seasoning (I keep this on hand from Penzey’s but I am sure you can find a similar version in your grocery store.)
1 bag of Spaetzle Dumplings which equals 6 cups
I found this in our local freezer section of the grocery store. It’s from a company in Iowa and I assume other Midwesterners will be able to find it. If you can’t, replace this ingredient with diced potatoes. Or ask your local grocer to order it in!
Add 2-3 cups of your meat of choice, cubed. I have made versions of this casserole before with sausage and ham. Yesterday I used venison or what we call “venison bacon”. We are over run with deer across North Dakota. Hunting is essential and we have a freezer full of venison that we use year round.
Preheat your oven to 350F.
In a Dutch oven or large casserole container, add your frozen Spaetzle dumplings.
Then add your frozen corn.
1 cup of sauerkraut
I added the whole container of chicken broth and it was too much, 4 cups. I recommend 3 cups.
1 TBSP of the Cajun seasoning
I browned the cubed venison. If you are using a left over meat, like your Easter ham next Monday, just add it with out browning.
Stir it and mix ingredients.
Cover and place in the oven for 1 hour at 350F.
Remove from oven, stir and serve.
I had no idea I would surprise my teenage food critic and he would be so impressed.
He is easy to please and if he is fed and happy, then this mom is happy.
Plus I am even happier that I have two containers of Cajun Kraut Casserole in the freezer to use later this month for a family meal.
What’s your favorite casserole that you quickly pull together? Let me know as I am always looking for ideas.
And I hate to even type this…but it’s snowing outside, big, fat flakes. Anything to keep my mind off that right now…
Therefore, I’ll focus on that’s it is Hunk of Meat Monday. I’m linking Cajun Kraut Casserole now and checking out a few other recipes shared.
LaLaLand says
April 18, 2011 at 2:19 pmYUM!
Lana says
April 18, 2011 at 5:40 pmHmmm…I’m not a huge Kraut fan, but maybe I could invent something to take its place. The rest looks divine!
Farmchick says
April 18, 2011 at 10:21 pmI love Kraut and Cajun!
Lisa @ Two Bears Farm says
April 19, 2011 at 12:00 pmInteresting concoction. Pretty sure i can’t find those dumplings here – I’ve never seen them before. I suppose I could ask my inlaws to track some down and bring them in their RV when they come next week.
I’d be tempted to Cajun this up even more with a roux of garlic, celery, onions and green peppers. Mmmmmm 🙂 I’m all about the Cajun food – always getting creative with jambalayas, even though mine aren’t authentic 😉
Anonymous says
April 19, 2011 at 9:53 pmHey Katie,
fun reading your blog,and your casserole sounds delicious. Just saw a blue cross picture ad in our paper taken by you. Hope to run into you again.