Okay, gather ‘round because I’m about to share something truly special, something that’s been passed down. I have been down in my family for a long time. Think of it as a warm hug on ta plate, an explosion of flavor that’ll have you begging for seconds, and the best part is that it’s delicious. Is it easy to whip up? This isn’t your grandma’s bland sauerkraut! We’re talking about a creamy, tangy, and savory flavor.What is sauerkrautWhat is your new favorite comfort food? Cheese that you never knew you needed. What is the best way to try this?
What is sauerkraut casserole?
What exactly is *is*?What is sauerkraut? It’s essentially a baked dish that combines the tangy, fermented goodness of sauerkraut with a creamy, cheesy sauce, often featuring some kind of protein, like sausage or ham. Think of it as a leveled-up sauerkraut dish – it’s not just a side, it’s a main event! It’s essentially a creamy, savory bake where the sauerkraut provides this beautiful, bright counterpoint to the richness of the other ingredients. It’s so good. I know, I know, sauerkraut might not be everyone’s first thought when craving comfort food, but trust me, the fermentation process makes it so incredibly delicious and adds such a depth of flavor that you just can’t get anywhere else. Plus, it’s ridiculously easy to customize to your taste.
Why you will love this recipe?
What is the reason behind this particular case?What is sauerkraut recipe has earned a permanent spot in my recipe rotation. First and foremost, the flavor is out of this world. The tanginess of the sauerkraut plays so well with the richness of the cheese sauce and the savory protein. It’s a surprisingly addictive combination! What I love most about this recipe is how incredibly simple it is. Seriously, it’s almost foolproof. Even on the busiest weeknights, I can throw this together with minimal effort and have a satisfying meal on the table in under an hour. Plus, it’s budget-friendly. The ingredients are all relatively inexpensive, making it a great option when you’re trying to stretch your grocery budget without sacrificing flavor. And the versatility! You can easily swap out different types of meat, cheeses, or even add vegetables to customize it to your liking. It’s a real crowd-pleaser, too. Even picky eaters have been known to devour this casserole! If you’re looking for something a bit different but with that comforting casserole feel, this definitely beats out some of my other go-to’s. It’s less effort than lasagna, and has way more flavor depth than just a standard mac and cheese.
How do you make sauerkraut casserole?
Quick Overview
Making this Sauerkraut casserole: is truly a breeze! You’ll essentially be combining cooked sauerkraut with a creamy sauce (I use a shortcut method for extra ease!), your choice of protein, topping it with cheese, and baking until bubbly and golden brown. What makes this method special is how we incorporate the sauerkraut – ensuring it’s not too soggy and that its tangy flavor really shines through. I promise, it’s easier than you think and the end result is absolutely worth it!
Ingredients
For the Sauerkraut Base:
* 32 ounces sauerkraut, rinsed and drained well (trust me, rinsing is key – gets rid of that overly dry kraut).
* 1 tablespoon Olive Oil
* 1 small onion, chopped (yellow or white works perfectly)
* 2 cloves garlic, minced
What is the Creamy Sauce?
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups milk (I’ve even used almond milk in a pinch and it’s fantastic!)
* 1 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon Black Pepper
* 1 cup shredded Swiss cheese (Gruyere is also amazing if you’re feeling fancy)
For the Protein & Topping:
* 1 pound Smoked Sausage, kielbasa, or ham, cut or cubed (use whatever you have on hand!)
* 1 cup shredded cheddar cheese (for topping – adds a nice sharp contrast) (optional)
* Optional: Breadcrumbs for extra crunch
What are the steps in
Step 1: Preheat & Prep Pan
First, preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9×13 inch baking dish. I like to use a little butter or cooking spray to make sure nothing sticks. What is a crucial step?What is sauerkraut stuck to the pan!
Step 2: Sauté the Base
In a large skillet, heat the Olive Oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This step is important because it helps to build a base of flavor for the entire dish.
Step 3: Add Sauerkraut
Add the sauerkraut to the skillet with the onion and garlic. Cook for 5 minutes. Remove from the heat. Cook for about 5-7 minutes, stirring occasionally, until the sauerkraut is slightly softened and smooth. Serve immediately. Is it warm through How does sauerkraut mellow out the sourness?
Step 4: Make the Cream Sauce
While sauerkraut is cooking, let’s make the creamy sauce. In a separate saucepan, melt the butter over medium heat. Set aside. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Slowly pour in the milk, whisking constantly to prevent lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has thickened. Stir in Dijon mustard, salt, pepper, and Swiss cheese. What happens when you stir the cheese and sauce together? The Dijon adds a lovely little zing that really complements the sauerkraut.
Step 5: Combine Everything
Now it’s time to bring everything together. Add the sauerkraut and the sliced sausage to the creamy cheese sauce. How do you stir all the ingredients together to make sure they are evenly distributed. If you like Sauteed Mushrooms or bell peppers, you can add them to this recipe. Would be delicious!
Step 6: Transfer to Baking Dish
Pour the What is sauerkrautIn a baking dish, spread out the mixture evenly.
Step 7: Top with Cheese
Sprinkle the shredded cheddar cheese evenly over the top of the casserole. If you want an extra layer of texture, you can also sprinkle some breadcrumbs on top. I usually use panko breadcrumbs for extra crunch!
Step 8: Bake
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown. Keep an eye on it – you don’t want the cheese to burn!
Step 9: Cool and Serve
Let the casserole cool for a few minutes before slicing and serving. This will help it to set up a bit and make it easier to cut. And that’s it! You’ve got yourself a delicious and comforting sauerkraut casserole that everyone will love.
What to Serve It With
This sauerkraut casserole is pretty hearty on its own, but it also pairs well with a variety of sides. Here are a few of my favorite combinations:
For a Simple Lunch: A side salad with a light vinaigrette. The freshness of the salad helps to balance out the richness of the casserole.
For a Hearty Dinner: Roasted vegetables, like Brussels sprouts or carrots. The sweetness of the roasted vegetables complements the tangy sauerkraut.
For a Festive Gathering: A crusty loaf of bread for soaking up all that delicious sauce. And maybe a nice cold beer or a glass of Riesling – it’s a classic pairing with sauerkraut!
My family loves it served with mashed potatoes. It may seem odd but trust me, the creamy potatoes are perfect next to the tangy casserole. Honestly, though, it’s so good you can eat it straight out of the pan with a fork (I may or may not have done that before!).
Top Tips for Perfecting Your Sauerkraut Casserole
Over the years, I’ve learned a few tricks that can take your sauerkraut casserole from good to absolutely amazing. Here are my top tips:
Rinse, Rinse, Rinse: Seriously, don’t skip the rinsing step! Rinsing the sauerkraut removes excess salt and sourness, resulting in a much more balanced flavor. I usually rinse it in a colander under cold water for a few minutes, then squeeze out as much excess moisture as possible.
Don’t Overcook the Sauce: Be careful not to overcook the Cream Sauce, or it can become too thick. If it does get too thick, just add a little more milk until it reaches the desired consistency.
Customize the Cheese: Feel free to experiment with different types of cheese in the sauce. Gruyere, fontina, or even a sharp provolone would all be delicious. I’ve even added a little bit of Cream Cheese for extra creaminess.
Add Some Veggies: If you want to add some extra vegetables to your casserole, sauté them before adding them to the sauce. Mushrooms, Bell Peppers, and onions are all great options. I like to sauté them in the same skillet I used for the sauerkraut to save on dishes!
Get Creative with the Protein: While sausage or ham are classic choices, you can use any type of protein you like. Cooked chicken, GROUND BEEF, or even crumbled bacon would all be delicious. I once made it with leftover pulled pork, and it was a huge hit!
Breadcrumb Topping: For an extra layer of crunch, add a breadcrumb topping. Simply mix together some breadcrumbs (panko or regular), melted butter, and a little bit of Parmesan cheese, and sprinkle it over the top of the casserole before baking. It adds such a nice textural contrast to the creamy filling.
Storing and Reheating Tips
This sauerkraut casserole is fantastic for meal prepping because it stores and reheats beautifully. Here’s how to do it:
Room Temperature: I don’t recommend leaving it out at room temperature for more than 2 hours. Bacteria loves that stuff.
Refrigerator Storage: Let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, you can freeze the casserole. Let it cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. Don’t glaze it until *after* thawing, if you were thinking of freezing a slice with glaze on it.
Reheating Instructions: To reheat the casserole, preheat your oven to 350°F (175°C). Cover the casserole with aluminum foil and bake for 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave. Just be sure to use a microwave-safe dish and heat in 30-second intervals, stirring in between, until heated through. If the top starts to get too brown, cover it with foil.
Frequently Asked Questions
Final Thoughts
This sauerkraut casserole is truly a special dish. It’s a delicious and comforting meal that’s perfect for any occasion, from a casual weeknight dinner to a festive holiday gathering. It’s also a fantastic way to introduce people to the wonderful world of sauerkraut! It’s just got that something special about it, I think it’s the combination of the tang and the creamy cheese. If you love this recipe, be sure to check out my other casserole recipes – I have a whole collection of easy and delicious comfort food dishes that are sure to please! So go ahead, give this recipe a try. I can’t wait to hear how yours turns out! Happy cooking!
Sauerkraut Casserole
Ingredients
Main Ingredients
- 2 lbs Potatoes Peeled and cubed
- 1 cup Sauerkraut Drained
- 1 cup Carrots Diced
- 1 teaspoon Salt
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Combine potatoes, sauerkraut, and carrots in a large bowl. Season with salt.
- Transfer mixture to a greased casserole dish.
- Bake for 45 minutes, or until potatoes are tender.
