German Style Casserole
Delight in the comforting, hearty flavors of this German-Style Casserole, a savory dish that’s perfect for family dinners or cozy gatherings. Layers of tender russet potatoes, seasoned ground beef, and tangy sauerkraut are brought together by a rich, velvety béchamel sauce infused with a hint of nutmeg and a touch of robust German mustard. Topped with melted cheddar cheese, this casserole bakes to golden perfection, offering a delicious twist on traditional German cuisine. With its crispy edges, creamy center, and touch of freshness from optional parsley garnish, this simple yet flavorful recipe is an irresistible crowd-pleaser. Perfect for weeknights or special occasions, this casserole offers the ultimate combination of hearty ingredients and classic German comfort.
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 450 grams (drained) sauerkraut
- 3 large, peeled and thinly sliced russet potatoes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 500 milliliters milk
- 0.25 teaspoons ground nutmeg
- 1 teaspoons (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 1 tablespoon German mustard
- 150 grams, grated cheddar cheese
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a wooden spoon. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the browned beef. Cook for 3-4 minutes, or until the onion becomes translucent.
Stir in the drained sauerkraut and German mustard. Season lightly with a pinch of salt and black pepper. Cook for an additional 2-3 minutes, then remove from heat.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
Gradually pour in the milk, whisking constantly to prevent lumps. Continue to cook until the sauce thickens, about 3-4 minutes.
Stir in the ground nutmeg, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Adjust seasoning to taste. Remove the sauce from heat.
Layer half of the sliced potatoes evenly at the bottom of the greased casserole dish.
Spread the ground beef and sauerkraut mixture over the potatoes.
Pour half of the creamy sauce over the beef mixture, spreading evenly to cover.
Top with the remaining potato slices, followed by the rest of the creamy sauce.
Sprinkle the grated cheddar cheese evenly over the top of the casserole.
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the cheese is golden and bubbling.
Let the casserole rest for 5-10 minutes before serving. Garnish with chopped parsley for added freshness, if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.3 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 344 mg | 26% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1188 mg | 25% | |
*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.
