Sauerkraut Casserole

Sauerkraut Casserole: A Tangy Twist on Comfort Food

 Sauerkraut Casserole is a unique and flavorful dish that brings together the hearty comfort of a casserole with the tangy goodness of sauerkraut. If you’re a sauerkraut enthusiast or looking to try something different, this recipe is a must-try. The combination of sauerkraut, tender pork, flavorful seasonings, and a creamy sauce creates a satisfying and comforting meal that’s sure to delight your taste buds. Let’s dive into making this delicious casserole.

Ingredients:

For the Casserole:

  • 1 pound ground pork or ground pork sausage
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) sauerkraut, drained and rinsed
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 teaspoon caraway seeds (optional)
  • Salt and black pepper to taste

For the Topping:

  • 1 cup shredded Swiss cheese
  • 1/2 cup breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions:

Prepare the Casserole:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large skillet over medium heat, cook the ground pork (or pork sausage) until browned and cooked through, breaking it into crumbles as it cooks. Drain any excess fat.
  3. Add the chopped onion and green bell pepper to the skillet with the cooked pork. Sauté for 3-4 minutes until the vegetables soften.
  4. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  5. Remove the skillet from heat and stir in the drained and rinsed sauerkraut.
  6. In a separate bowl, combine the condensed cream of mushroom soup, sour cream, caraway seeds (if using), salt, and black pepper.
  7. Add the soup mixture to the skillet and stir to combine all the ingredients.

Assemble and Bake: 8. Transfer the sauerkraut and pork mixture into the greased baking dish. Spread it out evenly.

  1. In a small bowl, combine the breadcrumbs and melted butter. Mix until the breadcrumbs are coated with butter.
  2. Sprinkle the shredded Swiss cheese evenly over the sauerkraut mixture in the baking dish.
  3. Top the cheese with the breadcrumb mixture.
  4. Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly, the cheese is melted and golden brown, and the breadcrumbs are crispy.

Serve and Enjoy: 13. Remove the Sauerkraut Casserole from the oven and let it cool for a few minutes.

  1. Scoop out servings onto plates, and savor the unique blend of flavors and textures.

Cook’s Notes:

  • You can use different varieties of sauerkraut, such as wine-infused or with caraway seeds, to add extra depth of flavor.
  • Feel free to substitute ground beef or ground turkey for the ground pork if you prefer.
  • If you’re not a fan of Swiss cheese, you can use Gruyère or mozzarella for a different cheesy twist.
  • This casserole pairs well with a side of mashed potatoes or crusty bread to soak up the creamy sauce.
  • Leftovers can be refrigerated and reheated for a delicious second meal.

Sauerkraut Casserole is a flavorful departure from the ordinary, combining the tang of sauerkraut with the heartiness of a casserole. It’s a delightful dish that’s sure to become a family favorite. Enjoy the savory and tangy goodness in every bite!