Sauerkraut Hotdish
Warm, hearty, and packed with bold flavors, this Sauerkraut Hotdish is a Midwestern comfort food classic with a tangy twist. Featuring layers of seasoned ground beef, tender potato slices, tangy sauerkraut, and a creamy mushroom sauce, this casserole-style dish comes together with a gooey topping of melted cheddar cheese. Optional caraway seeds add a hint of earthy warmth, enhancing the dish's old-world charm. Perfect for feeding a crowd, this easy-to-make recipe is baked to golden perfection with just 20 minutes of prep time and serves up as the ultimate comfort meal. Whether you're a fan of casseroles or looking to embrace a traditional family-style dinner, this Sauerkraut Hotdish offers a satisfying blend of savory and tangy flavors that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 4 medium russet potatoes, peeled and sliced thinly
- 2 tablespoons butter, melted
- 3 cups sauerkraut, drained
- 2 cans (10.5 ounces each) cream of mushroom soup
- 0.5 cup whole milk
- 1 cup shredded cheddar cheese
- 1 teaspoon caraway seeds (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 7 minutes. Drain any excess fat.
Season the beef mixture with salt, black pepper, and garlic powder. Stir well and set aside.
Peel and thinly slice the potatoes into rounds. Place them in a bowl and toss with the melted butter.
Spread half of the potato slices evenly on the bottom of the prepared baking dish.
Layer the cooked ground beef mixture evenly over the potatoes.
Evenly spread the drained sauerkraut over the beef mixture. Sprinkle with caraway seeds if using.
In a medium bowl, mix the cream of mushroom soup and milk until smooth. Pour this mixture evenly over the sauerkraut layer.
Top with the remaining potato slices, covering the dish evenly.
Cover the baking dish with aluminum foil and bake for 45 minutes in the preheated oven.
Remove the foil and sprinkle the shredded cheddar cheese over the top. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly, and the potatoes are tender.
Let the hotdish cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 10782 mg | 469% | |
| Total Carbohydrate | 306.8 g | 112% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 53.1 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1876 mg | 144% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 8545 mg | 182% | |
*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.
