Who’s ready for some Spam?? This week we have an awesome casserole that was make completely by opening cans. No fresh ingredients here! I give you…
- 1 No. 2 or No. 303 can sauerkraut (1lb 4oz)
- 1 No. 2 can (1lb 4oz) apple slices
- 1/3 cup brown sugar, packed
- 2 T vinegar
- 1/4 cup minced onion
- 2 T butter or margarine
- 2 12oz cans luncheon meat
- 1/4 cup brown sugar, packed
- 2 tsp prepared mustard
- Start heating oven to 400 degrees. In 2 qt casserole, combine sauerkraut and apples, undrained, with 1/3 cup brown sugar, vinegar, onion; dot with butter.
- Slice meat into 8-12 slices; arrange on top of sauerkraut mixture.
- Combine 1/4 cup brown sugar with mustard; spread on meat.
- Bake, uncovered, 30-40 mins, or until meat is glazed and sauerkraut is heated through.
Let’s open some cans!
Two cans of Spam at once!! Two!!! This is already shaping up to be a great recipe.
Acting according to the recipe, I didn’t drain the kraut or the apples. And I ended up with apple-kraut soup.
Luckily, the kraut and apples piled up high enough to keep most of the Spam out of the soup…I mean…the liquid.
You can actually see the “waterline” on the plated Spam. Golden brown Spam on one half, and wet, pale Spam on the other.
“Why is there so much water in this?”
“Just use the slotted spoon to scoop some out.”
“This Spam is all wet. Great.”
“This is pretty good.”
“Really? It doesn’t taste too can-y? Or wet?”
“No, it actually has a good flavor.”
The Verdict: Good
From The Tasting Notes-
Surprisingly good, if you like Spam, that is. It had a good sweet and sour flavor without being too far in either direction. If you are going to make this, I would recommend draining the sauerkraut and apples, because after it got done baking it was really more like soup than like a casserole. I had to use a slotted spoon to get a portion out. But this turned out a lot better than we thought it would!