Sauerkraut Casserole

32 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 25 m

“This goes great with German type cuisine. The long, low temperature cooking time is imperative to allow the ingredients to caramelize thoroughly.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat 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 a preheated 325 degrees F (165 degrees C) oven for 2 hours and 15 minutes. When finished cooking it should be bubbly around the edges and caramelized on top.

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Reviews (32)

Rate This Recipe
MomZilla (Evin)

MomZilla (Evin)

I love this recipe! I've made it several times and I've made these adjustments...First, I crisp the bacon and drain it, so the dish isn't so greasy, then I cut the sugar WAY back to 1/4 of a cup. In a pinch, I used an apple instead of a tomato and it was PERFECT. For a full meal, I also chop up sausage and mix in with the kraut/apple mixture. Just awesome!



I substituted the bacon with 1 lb of Poska Kielbasa cut into bite size, browned and drained. I also cut the pepper back to 1/2 a tablespoon and will use a little less next time - a bit too hot for my taste. It is a wonderful change to the usual sausage and kraut!



We had this tonight with our meal and loved it! I only changed the pepper amount. I just sprinkled a little bit and stirred it in, the hubby is sensitive to it!

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Amount Per Serving (8 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 557 mg
  • 22%

Based on a 2,000 calorie diet



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Corn Casserole II


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Bratwurst, Sauerkraut and Bean Casserole