Sauerkraut Casserole
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A unique and comforting sweet-and-sour side dish featuring tangy sauerkraut, rich bacon, and sweet tomatoes. Baked to caramelized perfection, it pairs beautifully with roasted meats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | None | 6 servings |
🔪 Key Equipment
- Casserole dish
- Skillet
- Can opener
- Chef’s knife
- Cutting board
- Wooden spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cans (14.5 oz each) | Tomatoes | peeled and drained |
| 1 can (14 oz) | Sauerkraut | drained |
| 12 oz | Bacon | browned and cut up into pieces |
| 1 cup | Sugar | granulated |
| 1 | Onion | chopped and browned in bacon drippings |
Instructions
Step 1: Prep the Bacon and Onion
- Preheat your oven to 350°F.
- In a skillet over medium heat, cook the 12 oz bacon until crispy and browned. Remove the bacon from the skillet, cut it up into bite-sized pieces, and set aside.
- Reserve a portion of the bacon drippings in the skillet. Add the chopped 1 onion to the hot drippings and sauté until beautifully browned and fragrant.
Step 2: Assemble and Bake
- In a medium casserole dish, combine the 2 cans tomatoes (peeled and drained), 1 can sauerkraut, the cooked 12 oz bacon pieces, 1 cup sugar, and the browned 1 onion.
- Mix all ingredients thoroughly directly in the casserole dish until well combined.
- Bake uncovered at 350°F for 1 hour until the top is slightly caramelized and the edges are bubbling.
💡 Make-Ahead & Storage: This casserole can be assembled up to 24 hours in advance, covered, and stored in the refrigerator. Bake uncovered as directed, adding 10-15 minutes to the baking time if starting from a cold refrigerator.
Original Recipe Scan
