German Sauerkraut Hot Dish
Warm up your dinner table with this comforting and hearty German Sauerkraut Hot Dish, a Midwest-inspired classic with a savory twist. This one-pan meal combines tender layers of thinly sliced russet potatoes, seasoned ground beef, tangy sauerkraut, and a creamy blend of sour cream and mushroom soup, all baked to perfection and crowned with melted cheddar cheese. Infused with optional caraway seeds for an authentic German touch, every bite is bursting with flavor and nostalgia. Perfect for weeknight meals or potluck gatherings, this easy-to-make casserole is an irresistible combination of textures and tastes. Ready in just over an hour, it’s a family-friendly dish that will quickly become a favorite comfort food staple!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 16 oz sauerkraut, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 3 large russet potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp caraway seeds (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter and set aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Remove excess grease if necessary.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened, about 3-4 minutes. Season with salt, pepper, and caraway seeds if using. Stir well.
Stir the drained sauerkraut into the skillet mixture and cook for an additional 2 minutes. Remove the skillet from heat.
In a small mixing bowl, combine the cream of mushroom soup and sour cream until smooth.
Spread half of the sliced potatoes evenly at the bottom of the prepared baking dish. Layer half of the beef and sauerkraut mixture on top, followed by half of the soup mixture. Repeat the layers with the remaining potatoes, beef mixture, and soup mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the hot dish rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 7.2 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 284 mg | 22% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
