German Casserole - cooking recipe

Ingredients

2 c. (4 oz. pkg.) noodles
1 (16 oz.) can sauerkraut, drained
1 lb. ground beef
1 egg
1/2 c. caraway-rye bread crumbs
1/4 c. milk
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. oleo
1 (16 oz.) can stewed tomatoes

Preparation

Cook noodles and drain.
Stir in drained sauerkraut.
Mix ground beef, egg, bread crumbs, milk, salt and pepper until well blended.
Shape into 24 meatballs.
Brown in oleo in a large frying pan. Stir in tomatoes. Spoon half the noodle-sauerkraut mixture into an 8-cup baking dish. Top with half the meatball mixture. Repeat layers. Cover.
Bake in moderate oven at 350\u00b0 for 45 minutes or until bubbly hot in the center.