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This Sauerkraut and Potato Casserole is a cozy, comforting dish perfect for chilly evenings. Combining the tangy bite of sauerkraut with creamy potatoes and gooey shredded cheese, it’s a flavor-packed meal that’s easy to whip up. The sour cream adds a rich, velvety texture, making each bite irresistible. Let’s get cooking!
Sauerkraut and Potato Casserole Recipe
Ingredients:
- 4 cups potatoes, peeled and sliced
- 2 cups sauerkraut, drained
- 1 cup sour cream
- 1 cup shredded cheese
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the potatoes, sauerkraut, sour cream, shredded cheese, salt, and black pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden and the potatoes are tender.
- Let it cool for a few minutes before serving.
What You Will Need
What you will need to make sauerkraut and potato casserole
- Potatoes: Provide a hearty base, soaking up flavors while becoming tender and creamy when baked.
- Sauerkraut: Adds a tangy, fermented taste that complements the richness of the potatoes and cheese.
- Sour cream: Brings creaminess and a slight tang, balancing the flavors and adding moisture.
- Shredded cheese: Melts into a gooey, savory layer, enhancing the overall taste and texture.
Tools and Instruments Required
What tools/instruments will be needed to make sauerkraut and potato casserole
- Mixing bowl: Essential for combining potatoes, sauerkraut, sour cream, cheese, salt, and pepper evenly before baking.
- Baking dish: Necessary to hold and bake the casserole mixture, ensuring even cooking and a golden top.
- Oven: Required to bake the casserole at the correct temperature, making sure the potatoes become tender and the top turns golden.
Sauerkraut and Potato Casserole Recipe
A hearty and comforting casserole combining tangy sauerkraut with creamy potatoes.
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Ingredients:
Main Ingredients
- 4 cups Potatoes, peeled and sliced
- 2 cups Sauerkraut, drained
- 1 cup Sour cream
- 1 cup Shredded cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions:
- 1. Preheat your oven to 375°F (190°C).
- 2. In a mixing bowl, combine the potatoes, sauerkraut, sour cream, shredded cheese, salt, and black pepper.
- 3. Transfer the mixture to a baking dish and spread it out evenly.
- 4. Bake in the preheated oven for 45 minutes, or until the top is golden and the potatoes are tender.
- 5. Let it cool for a few minutes before serving.
Notes:
This casserole is perfect for a cozy family dinner.
Read more: Brats and Sauerkraut Casserole Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Assemble the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temp for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap tightly in plastic wrap and then foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temp for 30 minutes before baking.
- Bake as directed, adding 10-15 minutes if needed.
Adding a pinch of caraway seeds to the sauerkraut can enhance its flavor, giving the casserole a subtle, earthy note.
Frequently Asked Questions
FAQ:
How long does it take to prepare this casserole?
About 15 minutes for prep, 45 minutes to bake.
Can I use a different type of cheese?
Yes, any melting cheese like mozzarella or cheddar works.
Do I need to cook the potatoes beforehand?
No, slice them thinly so they cook through in the oven.
Can I add meat to this recipe?
Sure, cooked sausage or bacon would be great additions.
How should I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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