Best 3 Pork Sauerkraut Casserole Recipes

Pork sauerkraut casserole is a hearty and flavorful dish that is perfect for a cold winter day. It is made with pork, sauerkraut, potatoes, onions, and spices, and can be baked or slow-cooked. The pork and sauerkraut are typically cooked together, then combined with the other ingredients and baked until bubbly and golden brown. This dish is a great way to use up leftover pork, and it is also a budget-friendly meal that is easy to make. With so many variations, you're sure to find a recipe that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

EASY SAUERKRAUT PORK CASSEROLE

Easy Sauerkraut Pork Casserole image

Make and share this Easy Sauerkraut Pork Casserole recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs boneless pork, cubed
1 medium onion, chopped
3 fresh minced garlic cloves (optional)
2 stalks celery, chopped
1 (14 ounce) can sauerkraut, undrained
8 ounces noodles, cooked and drained (any kind is good)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 cups canned mushroom stems and pieces, drained
salt and pepper

Steps:

Set oven to 350 degrees.
Grease a 2-quart casserole dish.
In a large skillet, brown the pork pieces.
Add in the onions garlic (if using) and celery, cook until soft but not brown.
Stir in the sauerkraut (with the juice), cooked noodled, undiluted soup and mushrooms; season with salt and pepper to taste; mix well to combine.
Spoon into a greased casserole dish.
Cover, and bake for 1-1/2 hours, or until the meat is tender, stirring occasionally.

PORK SAUERKRAUT CASSEROLE

Pork Sauerkraut Casserole image

"I get lots of compliments on this tangy pork dish, so I fix it often," writes Ann Yaeger from Houston, Texas. To speed preparation, Anne uses frozen has browns instead of peeling and slicing potatoes.

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 can (27 ounces) sauerkraut, drained
4 cups frozen cubed hash brown potatoes, thawed
6 pork chops (1 inch thick)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1/2 cup water
1/4 cup packed brown sugar
2 tablespoons cider vinegar

Steps:

In an ungreased 13-in. x 9-in. baking dish, combine sauerkraut and hash browns. Top with pork chops. Combine soup, onion, water, sugar and vinegar; pour over all. Bake, uncovered, at 350° for 1-1/2 hours.

Nutrition Facts :

HUNGARIAN PORK AND SAUERKRAUT CASSEROLE RECIPE - (4.3/5)

Hungarian pork and sauerkraut casserole Recipe - (4.3/5) image

Provided by ROBandSEAN

Number Of Ingredients 14

Ingredients

Rice -- 1 cup
Stock or water -- 2 cups
Oil -- 2 tablespoons
Paprika -- 2 tablespoons
Onions, minced -- 2
Pork butt or shoulder, cut into 1-inch cubes -- 1 pound
Spicy pork sausage (see variations), sliced into rounds -- 1/2 pounds
Stock or water -- 1 1/2 cups
Salt and pepper -- to taste
Sauerkraut, rinsed and squeezed dry -- 2 pounds
Hard-boiled eggs (optional), sliced into rounds -- 3
Sour cream -- 1 cup
Bacon -- 4 pieces
Paprika -- 1 teaspoon

Steps:

Method Preheat oven to 350°F. Place the rice, 2 cups stock or water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 15 minutes. Remove from heat and set off to the side, covered. Heat the oil in a sauté pan or skillet over medium flame. Add the paprika and stir to just cook through and color the oil, about 30 seconds. Add the onions and sauté until translucent, about 4 to 5 minutes. Do not brown. Add pork, sausage and the 1 1/2 cups of stock or water. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes. Add more stock or water if necessary to keep the pan from drying out. Remove from heat and season to taste with salt and pepper. Place 1/3 of the rinsed sauerkraut in the bottom of a large casserole or baking dish. Spread 1/2 of the cooked rice over the sauerkraut. Then spread 1/2 of the meat over the rice. Lay egg slices over the pork and sausages. Repeat these layers a second time, finishing with a layer of sauerkraut. Spread the sour cream over the top of the sauerkraut and lay the bacon strips neatly over the sour cream. Sprinkle the top of the dish with paprika for garnish. Place the casserole in oven and bake for 40 to 50 minutes, or until it is bubbling and browned on top. Variations Try to use a Eastern European sausage like kolbász, kielbasa or Polish sausage. If unavailable, just use a spicy Italian sausage. Some recipes substitute cooked sliced potatoes for the rice

Tips:

To save time, use pre-cooked or frozen pork sausage.
If you don't have a Dutch oven, you can brown the sausage and vegetables in a large skillet over medium heat.
Add a cup of beer or apple cider to the casserole for extra flavor.
Serve the casserole with mashed potatoes, rice, or noodles.
For a more tangy flavor, use sour kraut that has been fermented for a longer period of time.
If you don't have caraway seeds, you can use cumin seeds or dill seeds instead.
Garnish the casserole with chopped fresh parsley or chives before serving.

Conclusion:

Pork and sauerkraut casserole is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. Whether you like it tangy, sweet, or savory, there is a pork and sauerkraut casserole recipe out there for you. So next time you are looking for a comforting and delicious meal, give pork and sauerkraut casserole a try.