Sauerkraut Casserole
Warm, hearty, and bursting with Central European flavors, this sauerkraut casserole is the ultimate comfort food for cozy evenings. Featuring tangy sauerkraut, smoky kielbasa, tender potatoes, and a creamy sour cream and cheese mixture, this layered dish is packed with savory depth and satisfying textures. A golden breadcrumb topping adds the perfect crunch, while paprika, garlic, and onion bring a fragrant, flavorful foundation. Coming together in just an hour, this easy-to-make casserole is ideal for family dinners or potlucks, offering six generous servings of rustic, home-cooked goodness. Garnish with fresh parsley for a vibrant finish and enjoy as a standalone main dish or paired with a simple green salad.
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Recipe Information
Ingredients
- 24 ounces sauerkraut
- 1 pound smoked sausage or kielbasa
- 1 medium yellow onion
- 2 cloves garlic cloves
- 2 tablespoons butter
- 3 large potatoes
- 2 large eggs
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Swiss)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with olive oil.
Peel the potatoes and cut them into bite-sized cubes. Add them to a pot of salted water, bring to a boil, and cook for 10-12 minutes until tender. Drain and set aside.
While the potatoes are cooking, slice the smoked sausage or kielbasa into thin rounds. Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the sausage until lightly browned, about 5 minutes. Remove from the skillet and set aside.
Finely chop the onion and mince the garlic cloves. In the same skillet, melt the butter and sauté the onions until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.
Drain the sauerkraut if necessary, pressing out excess liquid. Add the sauerkraut to the skillet with the onions and garlic. Season with salt, pepper, and paprika. Cook for 5-7 minutes, stirring occasionally, until heated through.
In a large mixing bowl, whisk together the eggs and sour cream until smooth. Fold in the cooked potatoes and half of the shredded cheese. Season lightly with salt and pepper.
To assemble the casserole, layer the sauerkraut mixture evenly on the bottom of the greased dish. Top with the browned sausage slices.
Spread the potato, egg, and sour cream mixture over the sausage, smoothing it out with a spatula.
Sprinkle the remaining shredded cheese evenly over the top. Finish with a layer of breadcrumbs for a crunchy topping.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and allow the casserole to cool for 5 minutes before serving. Garnish with a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 2082 mg | 91% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.1 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 275 mg | 21% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 914 mg | 19% | |
*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.
