1 lg. can sauerkraut
1 lb. lean ground beef
1 lb. lean sausage
4 tbsp. Minute rice
2 cans tomato soup
1/2 can water
Salt and pepper to taste

Place half of sauerkraut in bottom of casserole. Crumble sausage and hamburger next, then rice, then balance of the sauerkraut. Pour over this mixture the soup mixed with water. Bake at 350 degrees for 2 hours.

If the sausage and beef seem quite fat, I usually fry it lightly and drain before adding it to the casserole.