This sauerkraut casserole goes great with German cuisine. The long, low temperature cooking time is imperative to allow the ingredients to caramelize thoroughly.
Ingredients
- 1 pound sauerkraut
- 14 ounces tomatoes , coarsely chopped
- 0.25 cups white sugar or to taste
- 6 slices bacon , diced
- 0.5 tablespoons ground black pepper or to taste
Instructions
-
1
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
-
2
Combine sauerkraut, tomatoes, sugar, bacon, and black pepper in a 9x13-inch casserole dish.
-
3
Bake in the preheated oven until bubbly around the edges and caramelized on top, about 2 hours and 15 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore American Recipes
Spooky Spider Halloween Hot Dogs
These Halloween spider hot dogs use crescent rolls for a spooky twist on pigs in a blanket. Kids love them. Plus, they are an easy snack for a holiday party.
Air Fryer Chile Verde Burritos
While thinking of a way to use up leftover pulled pork, I remembered a dish I often had growing up in Colorado. While not quite the same, it inspired this recipe which was different and a great way to use it up. Serve with additional salsa verde for dipping if desired.
Mom's Chicken and Dumplings (Slow Cooker Version)
This is a favorite recipe originally made by my mother with chicken on-the-bone and homemade broth cooked over a stove. I have found I don't have the time to start from scratch and that this version tastes just as good with less fuss! You can substitute freshly cooked chicken, if desired. You can line the slow cooker with a slow cooker liner for easy clean-up.