Sauerkraut Casserole
Are you craving a hearty and comforting side that’s packed with salty and tangy flavors? This classic German Sauerkraut Casserole made with cooked sauerkraut, crispy bacon, and mozzarella cheese creates a hearty and satisfying side dish – perfect for Oktoberfest celebrations or as a companion to German pork knuckle, schnitzel, or bratwurst.
Why you’ll love this sauerkraut casserole recipe
- Easy to make: With minimal prep time and a few simple ingredients, this quick and easy side dish will be ready in 30 minutes.
- Perfect side for meat dishes: This hearty side works really well alongside simple meat dishes such as sausages, pan-fried beef meatballs, or chicken schnitzel.
Ingredients and substitutions
Sauerkraut: You’ll need one jar or tin of cooked sauerkraut for this recipe. Thoroughly drain the sauerkraut.
Bacon: Thick bacon rashers work best as you can cut them into even pieces. If you have access to pickled German Kassler meat, it makes an even more authentic dish.
Potatoes: Yukon potatoes work well for this casserole thanks to their creamy texture and golden color. I don’t recommend using Russet potatoes as they will get mushy easily!
Caraway seeds: Caraway is often used in traditional German cuisine, adding depth and complexity to sauerkraut dishes as well as sausages, and rye bread. If you don’t have caraway seeds, you can use cumin or fennel seeds.
See the recipe card for full information on ingredients and quantities.
Variations
Spicy: Add a pinch of red pepper flakes or cayenne pepper to the casserole for some heat.
Heartier: Use ground beef or sausage instead of the bacon for a heartier side.
Vegetarian: Omit the bacon for a vegetarian-friendly version.
How to make sauerkraut casserole
Step 1: Sauté diced onion and bacon in olive oil.
Step 2: Add grated potatoes and cook until softened.
Step 3: Add all other remaining ingredients to the cast iron skillet. Stir to combine.
Step 4: Top with mozzarella cheese and bake for 15 minutes until golden brown.
Serving
Serve this sauerkraut casserole as a classic German main such as pork knuckle, schnitzel, or sausages such as bratwurst. For a complete meal, add simple side salad such as my Insalata Mista.
Recipe FAQs
Fresh sauerkraut such as my red fermented cabbage has a crispier texture and a more intense, tangy flavor, while cooked sauerkraut which is typically sold canned is softer and has a milder taste.
You can typically store this sauerkraut casserole in the refrigerator for 3-4 days.
Yes, you can freeze this casserole. Let it cool completely, then wrap it tightly and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake in a preheated oven until heated through.
More side dishes
For more easy side dishes, check out the following recipes:
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Sauerkraut Casserole
Ingredients
- 2 tbsp olive oil
- 1 yellow onion finely diced
- 4 bacon rashers diced
- 1 cup potatoes grated
- 1 cup sauerkraut drained
- 1/4 cup pickled gherkins sliced
- 1/2 tsp caraway seeds
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup mozzarella cheese grated
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bacon, and cook for 2-3 minutes until the bacon starts to crisp up.2 tbsp olive oil, 1 yellow onion, 4 bacon rashers
- Stir in shredded potato. Cook for another 2-3 minutes until softened.1 cup potatoes
- Add the sauerkraut, gherkins, caraway seeds, salt, and pepper. Stir to combine and remove the skillet from the heat.1 cup sauerkraut, 1/2 tsp caraway seeds, 1 tsp salt, 1/2 tsp ground black pepper, 1/4 cup pickled gherkins
- Transfer the mixture to a greased casserole dish or add the grated mozzarella cheese straight to the top if the skillet is oven-proof.1/2 cup mozzarella cheese
- Bake in the preheated oven for 10-15 minutes or until bubbly and golden brown. Serve immediately.
Delicious hearty side. Perfect for Oktoberfest!