3/4 C butter 3/4 C all purpose flour 1 T beef boullion granules 2 tsp onion salt 2 tsp pepper divided 1/2 tsp white pepper 2 1/4 C milk 1 Can (14 1/2 oz) Chicken broth 1 lb smoked kielbass, chopped 2 eggs 1 1/2 C (12oz) 4% small curd cottage cheese 9 lasagna noodles, cooked and drained 1 jar (16oz) sauerkraut, rinsed and squeezed dry 2 Cups (8oz) shredded monterey jack cheese, divided
In saucepan melt butter. Stir in flour, bouillion, onion salt. 1 tsp pepper, and white pepper if desired until smooth. Gradually stir in milk and broth. Bring to a boil: cook and stir for 2 minutes or until thickened. Add sausage: heat through. Combine eggs, cottage cheese and remaining pepper. Spread 1 C sausage mixture into greased 13x9x2 baking dish. Layer with three noodles a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 C monterey jack. Repeat layers. Top with the remaining noodles and sausage mixture. ( dish will be full). cover and bake 350 for 50 to 60 minutes or until bubbly. Sprinkle with remaining monterey jack. Bake 5 min longer or until cheese is melted. Let stand 15 minutes before cutting.