Goetta Lasagna Casserole
½ Slab of Glier’s Goetta (12 slices)
2 Large green Peppers
2 Medium Onions
1 Large Container Fresh Mushrooms
12 oz. Shredded Cheddar Cheese
7 Slices American Cheese
6 Slices Toasted Bread
4-5 Lasagna Noodles
½ Tsp. Salt
Preheat oven to 300, fry Goetta crispy, sauté onions, mushrooms, and green peppers in butter and salt, and cook lasagna noodles. Place 6 slices of Goetta in the bottom of a 13”x9”x12” baking dish. Cover with 3 ½ slices of American cheese, then 1/3 of cheddar cheese, followed by ½ of the vegetables and then the lasagna noodles. Cover this with the remaining vegetables and American cheese, 1/3 of cheddar cheese, and the remaining Goetta. Top with remaining cheddar cheese and crumbled toast. Bake in oven for 25 minutes at 300.
Goetta Brunch Casserole
2-3 Cups Bite Size Chunks of Fried Glier’s Goetta
8-10 Slices of White Bread (crust removed)
8-10 Slices of American or Cheddar Cheese
3 ½ Cups Milk
½ Tsp. Salt
½ Tsp. Dry Mustard
6 Eggs
Place the bread slices on the bottom of a greased 9″x13″ baking dish. Place the Goetta on the bread. Cover with cheese. Beat eggs, milk, salt, and dry mustard together. Pour mixture over Goetta. Cover with foil and refrigerate long enough for bread to soak up egg mixture. Bake at 325° for 1 hour.
Goetta Wonton
1 Roll Glier’s Goetta
1 Package Wonton Wraps
Warm Goetta in a microwave oven so that it is soft and manageable. Take a wonton wrap and place a small amount of Goetta on it and fold into a triangle. Wet the edges of the wonton wrap and press together to seal. Deep fry until golden brown. Drain and use as an hors d’oeuvre. For a larger snack, use egg roll wraps and shape like an egg roll.
Submitted by: Michael Troher
Cincinnati, OH
Goetta Pie
4-6 eggs
1/2 or more Goetta
Salt/pepper
Teflon pan w/ lid
A Breakfast meal, served with toast, juice and or coffee.
This is a simple, easy to prepare all-in-one breakfast that will absolutely please every one that has ever tasted and fallen in love with Glier’s Goetta; regular or hot!
First, use a Teflon frying pan that has a lid (we’ll use the lid when the eggs go in)…. put 1/2 lb or more Goetta in pay and spread around like a giant pancake…completely covering the flat portion of the pan.
Now, with the cover off, cook the Goetta half way (around 10 minutes on low-medium heat…just enough to get the bubbles and heat coming thru the top of the goetta.
Now, add your eggs… about 2 per person or 6 for every 1/2 lb of Goetta.
I like to just crack them and drop them in and adjust the yellow (unbroken) yokes evenly around the pan. Some like scrambling them in a bowl and pour the mixture in over the top of the goetta layer. Your choice!
Now, with the eggs covering the goetta, salt and season to taste and cook with the cover on (this will cook the eggs on top)…. check every 3 or 5 minutes until the eggs are cooked to your liking.
When done, just loosen the edges with a fork or knife and slip the pie onto a plate for cutting and serving….yum!
Submitted by: Walter Cordes
Glendale, OH
At times, we do have requests of people wanting to make their own Goetta. Therefore, the following two recipes have been submitted by Goetta enthusiasts.
