Kraut 'n Noodle German Skillet
1 tablespoon salt
3 quarts boiling water
6 ounces medium Egg Noodles (about 3 cups)
1 16 ounce jar Steinfeld's sauerkraut, drained
2 tablespoons butter
3 ounces Parmesan cheese
1 1/2 cups sour cream.
Cook noodles in boiling water and salt, drain in colander. Add Steinfeld's sauerkraut to melted butter in fry pan and cook until lightly browned. Add noodles to kraut mixture, add Parmesan cheese and sour cream just before serving.
Ray Steinfeld Jr.