Bohemian Sauerkraut Casserole Recipes

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SAUERKRAUT CASSEROLE



Sauerkraut Casserole image

Mom brewed her own sauerkraut and, of course, the cabbage was from our big farm garden! Blending the kraut with spicy sausage and apples was Mom's favorite way to fix it, and I still love this country dish. -Rosemary Pryor, Pasadena, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 7

1 pound mild Italian sausage links, cut into 1-inch slices
1 large onion, chopped
2 medium apples, peeled and quartered
1 can (27 ounces) sauerkraut, rinsed and well drained
1 cup water
1/2 cup packed brown sugar
2 teaspoons caraway seeds

Steps:

  • In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds. , Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour.

Nutrition Facts : Calories 188 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 905mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 7g protein.

SAUERKRAUT CASSEROLE



Sauerkraut Casserole image

This goes great with German type cuisine. The long, low temperature cooking time is imperative to allow the ingredients to caramelize thoroughly.

Provided by SHELLEY SHARPIN

Categories     Side Dish     Casseroles

Time 2h25m

Yield 8

Number Of Ingredients 5

1 pound sauerkraut
14 ounces tomato, coarsely chopped
1 cup white sugar
6 slices bacon, diced
1 tablespoon ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine sauerkraut, tomatoes, sugar, bacon, and black pepper in a 9x13 inch casserole dish.
  • Bake in a preheated 325 degrees F (165 degrees C) oven for 2 hours and 15 minutes. When finished cooking it should be bubbly around the edges and caramelized on top.

Nutrition Facts : Calories 214 calories, Carbohydrate 29.7 g, Cholesterol 14.3 mg, Fat 9.6 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 557 mg, Sugar 26.9 g

BOHEMIAN SAUERKRAUT CASSEROLE



Bohemian Sauerkraut Casserole image

This delicious favorite has been in our family for many years and is considered an ultimate comfort food.

Provided by Leslie Doolittle

Categories     Beef

Time 1h20m

Number Of Ingredients 11

1 1/2 lb hamburger
1/2 lb bacon
1 large onion chopped
salt and pepper to taste. i like johnny's seasoning
1-2 pinch caraway seeds optional
1-2 clove garlic minced or garlic powder (optional)
3-4 medium potatoes peeled and cubed
3/4 c long grain rice, uncooked
1 qt sauerkraut
2 can(s) cream soup (mushroom or celery)
1 1/2 c water

Steps:

  • 1. Preheat oven to 350. Add Hamburger, diced bacon and onions with seasonings into frying pan and cook until hamburger is pink. Add minced garlic and continue to fry 1 additional minute. Remove from heat. Lightly grease a large casserole pan and add hamburger mixture.
  • 2. Combine cream soups and water mix together until smooth. Add sauerkraut, rice and potatoes; mix well transfer sauerkraut, rice and potato mixture to casserole. Mix all together until well combined.
  • 3. Cover casserole dish and bake for 45 minutes. Uncover casserole dish; stir well and bake additional 15 minutes or until potatoes are tender and casserole is not of a soupy consistency.

BOHEMIAN SAUERKRAUT



Bohemian Sauerkraut image

This recipe goes way back. My grandmother made her sauerkraut this way, and she probably learned it from her grandmother! Actually, this method of preparation is considered German in origin, but since grandmother was Bohemian by birth, we always called it Bohemian Sauerkraut. It was always a featured side-dish at our Thanksgiving and Christmas dinners, and served with dumplings and/or pork at other times of the year. The flavor of this sauerkraut is entirely different from plain boiled kraut.

Provided by Lorraine of AZ

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 (28 ounce) can sauerkraut
1/2-1 teaspoon caraway seed (we use more)
1/2-1 teaspoon juniper berries, lightly crushed (optional)
2 tablespoons butter or 2 tablespoons rendered pork fat
1 large onion, chopped (can use a medium onion)
black pepper
1 cup water
1/2-1 cup dry white wine (you may substitute pineapple juice, beer, or beef bouillon ( but we never do)

Steps:

  • Rinse sauerkraut in warm water and drain well. (Not rinsing the kraut yields a more sour end product which is the way we like it.)
  • Place in a heavy saucepan with caraway seeds, berries (if used) , butter, and chopped onions. Cover pan tightly and simmer over lowest heat 15 to 30 minutes.
  • Add pepper, water and white wine and cook 30 to 90 minutes longer depending on how soft you like your kraut.

Nutrition Facts : Calories 87.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 949.7, Carbohydrate 9.1, Fiber 3.9, Sugar 3.7, Protein 1.6

BRATWURST AND SAUERKRAUT CASSEROLE



Bratwurst and Sauerkraut Casserole image

This is good used with Bavarian sauerkraut for a sweeter taste. Put in crock pot and forget about it. My mother made this first then passed the recipe to me. It originated from American Profile Magazine.

Provided by strawberryjane

Categories     Low Cholesterol

Time 7h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 (14 ounce) cans sauerkraut
1 large onion (chopped)
2 garlic cloves (crushed)
3/4 cup brown sugar
1 bay leaf
1 (1 lb) package kielbasa, cut into 1 to 2 inch pieces
4 -6 potatoes, peeled and cut into 1 inch squares

Steps:

  • Preheat oven to 350°. I put mine in the crockpot.
  • Drain and rinse sauerkraut in a colander.
  • Mix with all the ingredients in a bowl and pour into large casserole dish (or put in crockpot) Cover and bake for 1 1/4 to 1 1/2 hours.
  • Or let cook in crockpot on low for several hours until potatoes are tender. I usually add 1 can of water and mix well. Add more water accordingly throughout the day.
  • I let mine cook all day on low.
  • You can also try substituting the brown sugar with applesauce and apple chunks (1/2 cup each) for color and texture.
  • I also use the Bavarian kraut--this gives this dish a sweeter flavor--even my kids like it.

SAUERKRAUT CASSEROLE-ANNETTE'S



Sauerkraut Casserole-Annette's image

I have been making this sauerkraut casserole recipe for years. My mom taught me and I taught my son. Even if you think you don't like sauerkraut, you will LOVE this. The brown sugar makes it sweet. It is out of this world! Sauerkraut naysayers give it a try. Recipe is my own. Photo is from Lillian Russo trying it. She did...

Provided by Annette W.

Categories     Casseroles

Time 1h15m

Number Of Ingredients 10

2 lb ground beef or turkey
1 medium onion, chopped
2 can(s) 10.75 oz. tomato soup
1 can(s) 10.75 oz. warm water
1 pkg wide egg noodles
2 can(s) 14 oz. sauerkraut, drained very well
3/4 c brown sugar
2 c swiss cheese, shredded
garlic powder with parsley
salt and pepper

Steps:

  • 1. Preheat oven to 350°F. Brown ground beef or turkey with chopped onion and season with garlic powder, salt and pepper until done.
  • 2. Prepare egg noodles according to package. Make sure you don't over cook them. You want them slightly al dente.
  • 3. Drain sour kraut and pour into the bottom of a greased 9x13 pan. (or you can use a casserole dish or roasting pan if you'd like) Sprinkle with brown sugar.
  • 4. Pour drained (but not rinsed) egg noodles over sour kraut and brown sugar.
  • 5. Pour hamburger or turkey over egg noodles.
  • 6. Mix 1 can of warm water with the 2 cans of tomato soup. Make sure you have all the lumps out of the soup and it is mixed well and smooth. Pour over hamburger or turkey evenly. Use a fork as you are pouring the soup along the sides of the pan to pull the mixture away from the edges to allow some of the soup to seep down the sides slightly.
  • 7. Top with cheese.
  • 8. Bake at 350° for 30-45 min until cheese is brown and edges are bubbling. Let stand 5 minutes before serving.
  • 9. Don't forget the garlic bread and/or a nice lettuce salad to accompany this great casserole. Enjoy!
  • 10. ****This recipe is great and easy to make ahead of time. Just assemble and throw it in the fridge then pull it out when you get home from work and pop it in the oven. If you do this though, you may need to adjust your baking time to closer to 60 min.****

SAUERKRAUT CASSEROLE



Sauerkraut Casserole image

This recipe has been in my family as far back as I can remember. I was eating it in my grandmothers kitchen when I was young, my mom made it all my life growing up and I still make it at least once a month to this day. My grown son is now making it for his family as well. It's simple, it's cheap to make, and it's delicious. As a side note for those of you who know someone who doesn't like sauerkraut, trust me when I tell you, I have made this recipe for MANY who claim not to like it and they end up loving this casserole. Even if you yourself don't like it but someone in your family does, go ahead and give it a try. I promise, it just down right good eaten.

Provided by Annette W.

Time 1h15m

Number Of Ingredients 10

2 lbs ground beef or turkey
1 medium onion, chopped
2 cans tomato soup
1 1/2 cans warm water
1 pkg wide egg noodles
2 cans sauerkraut, drained
3/4 c. brown sugar
2 c. Swiss cheese, shredded
garlic salt with parsley blend
salt and pepper

Steps:

  • Preheat oven to 350°F. Brown ground beef or turkey with chopped onion and season with garlic powder, salt and pepper until done. Prepare egg noodles according to package. Make sure you don't over cook them. You want them slightly al dente. Drain sour kraut and pour into the bottom of a greased 9x13 pan. (or you can use a casserole dish or roasting pan if you'd like) Sprinkle with brown sugar. Pour drained (but not rinsed) egg noodles over sour kraut and brown sugar. Pour hamburger or turkey over egg noodles. Mix 1 can of warm water with the 2 cans of tomato soup. Make sure you have all the lumps out of the soup and it is mixed well and smooth. Pour over hamburger or turkey evenly. Use a fork as you are pouring the soup along the sides of the pan to pull the mixture away from the edges to allow some of the soup to seep down the sides slightly. Top with cheese. Bake at 350° for 30-45 min until cheese is brown and edges are bubbling. Let stand 5 minutes before serving. Don't forget the garlic bread and/or a nice lettuce salad to accompany this great casserole. Enjoy! ****This recipe is great and easy to make ahead of time. Just assemble and throw it in the fridge then pull it out when you get home from work and pop it in the oven. If you do this though, you may need to adjust your baking time to closer to 60 min.****

Nutrition Facts : ServingSize 399 g, Calories 503, Fat 27.4 g, TransFat 0.0 g, SaturatedFat 12.67 g, Cholesterol 103 g, Sodium 986 g, Carbohydrate 35.91 g, Fiber 3.1 g, Sugar 28.26 g, Protein 28.96 g

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