
Easy Buttered Noodles with Bavarian Kraut and Toasted Breadcrumbs
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Breadcrumbs:
1/2 cup panko or regular breadcrumbs
3 tbsp. butter
1 tbsp. minced fresh parsley (or 1 tsp. dried)
For the Noodles:
3 cups uncooked egg noodles
1 tbsp. butter for sauteing
6 tbsp. butter for the noodles
½ of a medium to large yellow onion, diced
1 14 oz. can Frank’s Bavarian Style Kraut, drained
Salt to taste
Black pepper to taste
Instructions
- Melt 3 tablespoons of butter in a medium to large skillet over medium heat. Add the breadcrumbs. Cook, stirring constantly, for about 5 to 7 minutes or until golden brown. Transfer the breadcrumbs to a paper towel-lined plate to let cool and soak up any excess butter.
- While the breadcrumbs are cooling, cook the egg noodles in salted water according to package directions. When the noodles are done, drain and set aside.
- In the same skillet that you toasted the breadcrumbs, melt 1 tablespoon of butter over medium heat. Add the onion and sprinkle with a dash of salt and pepper. Sauté, stirring occasionally, until the onions are soft and translucent; about 8 to 10 minutes.
- When the onions are soft, add the sauerkraut and sauté, stirring occasionally, until warmed through; about 10 minutes. Next, add the butter and stir until melted. Add the cooked egg noodles and toss until well coated with the butter and sauerkraut. Cook, stirring occasionally, until everything is warmed through. Add salt and pepper to taste.
- Next, transfer the breadcrumbs to a small bowl and add the minced parsley. Mix well and sprinkle over the noodles. Serve immediately and enjoy!