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Quick & Easy German Casserole Recipe


How about something a little different for dinner tonight? Even if you’re short on time, this comforting All-in-One German Hot Dish can be assembled in about 15 minutes; it bakes while the table is being set and the salad is tossed together, so the entire meal takes less than 30 minutes hands-on time. It can even be put together ahead and refrigerated to save more time.
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Several typical German ingredients are combined in this easy casserole: sauerkraut, ham, German mustard, potatoes (in the form of soup), and rye bread crumbs. Since the sauerkraut is rinsed before adding it to the casserole, the taste is quite mild.

6 Servings

1 16 oz. jar sauerkraut

1 10 3/4 ounce can cream of potato soup
1/2 cup milk
1 tablespoon German mustard
1/2 teaspoon caraway seeds
2 cups shredded Gruyere, Swiss, or Fontina cheese, divided
1 pound lean ham , cut into 1/2" cubes

1 cup rye bread crumbs
2 tablespoons melted butter

  1. Preheat the oven to 375°.

  2. Place the sauerkraut in a strainer and rinse thoroughly with cold water; drain well and press out any moisture.

  3. With kitchen shears, snip the sauerkraut in several places. Set aside.

  4. Mix the cream of potato soup, milk, mustard, caraway seeds, 1 cup of the cheese, and the ham.

  5. Stir in the sauerkraut and transfer the mixture to a shallow 2-3 quart casserole dish.

  6. Sprinkle with the remaining 1 cup cheese.

  7. Mix the rye bread crumbs and melted butter; sprinkle evenly over the top of the casserole.

  8. Bake in the preheated oven for 30-35 minutes or until the bread crumbs are golden and the casserole is bubbly.

Amount Per Serving
Calories 372 Calories from Fat 190
Percent Total Calories From: Fat 51% Protein 29% Carb. 20%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 12 g
Cholesterol 82 mg
Sodium 1974 mg
Total Carbohydrate 19 g
Dietary Fiber 1 g
Sugars 0 g
Protein 27 g

Vitamin A 12% Vitamin C 39% Calcium 0% Iron 15%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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