Sauerkraut Casserole

Print Recipe

5 from 1 vote

Sauerkraut Casserole

This classic German sauerkraut casserole makes a comforting side dish that's packed with salty and tangy flavors.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American, German

Servings: servings

Calories: 128kcal

Author: Caro Jensen

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

US Customary - Metric

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.

Notes

Don't overcook the potatoes: If the potatoes are too soft, they will turn mushy.

Adjust the seasoning: If you prefer a stronger flavor, add more caraway seeds or a pinch of red pepper flakes.

Storage: You can typically store this sauerkraut casserole in the refrigerator for 3-4 days. To 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.

Nutrition