Savory Apple Casserole
(Formerly known as "Escalloped Apple Casserole")
Adapted from The Enchanted Broccoli Forest
Preparation time: 20 minutes, plus 45 minutes in the oven
Yield: 4 to 6 main-dish servings
Don't be deterred by the seemingly strange
presence of sauerkraut in this recipe. It blends in beautifully,
conferring tartness and texture. Let your guests try identify this
"mystery ingredient." My guess is they won't figure it out!
Serve this simple, unusual dish with holiday
meals, or as a main dish for a cold winter supper, with soup,
pumpernickel bread, and a green salad with a mustard vinaigrette. A
good red wine or Sangria would go nicely with this.
SHORTCUT NOTE: Use the slicing attachment
of the food processor to cut the apples in seconds flat. Just core
them and feed them into the machine. Then, without cleaning the
processor, switch to the grating attachment for the cheese.
Presto!
1 tablespoon butter or canola oil
1 cup minced onion
2 teaspoons dry mustard
1 32-ounce jar sauerkraut, rinsed and drained
6 medium-sized tart apples, thinly sliced (peeling
unnecessary)
2 tablespoons unbleached white flour
1 teaspoon cinnamon
Salt (a dash)
Cloves (a pinch)
Nutmeg (a dash)
2 tablespoons light honey or brown sugar
1/3 pound medium or sharp cheddar, grated
1/2 cup good bread crumbs
3/4 cup minced walnuts
- Preheat the oven to 375°F. Have ready a 2-quart capacity
casserole or an equivalent pan. (A 9 X 13-inch baking pan will
work.)
- Melt the butter or heat the oil in a medium-sized skillet. Add
the onion and mustard, and sauté over medium heat for about 5
minutes, or until the onion softens. Add the sauerkraut and cook
for about 5 more minutes. Set aside.
- Toss together the apple slices, flour, salt, and spices in a
large bowl. Add the honey or sugar and mix well.
- Now for the fun part. Make the following layers in the
casserole or baking pan:
* Half the apples
* Half the onion-sauerkraut mixture
* Half the cheese
* The remaining apples
* The remaining onion-sauerkraut
* The remaining cheese
- Sprinkle the top with bread crumbs and walnuts. Cover with
foil, and bake for 30 minutes, then uncover and bake another 15
minutes, to let the top brown. Serve hot, warm, or at room
temperature.