Baked Sauerkraut and Bacon Casserole (Gebackener Sauerkraut- und Speckauflauf)

This Gebackener Sauerkraut- und Speckauflauf (Baked Sauerkraut and Bacon Casserole) is a classic dish from Lower Saxon cuisine, known for its hearty and comforting flavors.

Baked Sauerkraut and Bacon Casserole (Gebackener Sauerkraut- und Speckauflauf)

Ingredients

  • 500g sauerkraut, drained and rinsed
  • 200g bacon, diced
  • 1 onion, chopped
  • 3 tbsp vegetable oil
  • 1 tsp caraway seeds
  • 1/2 tsp black pepper
  • 200g sour cream
  • 200g grated cheese

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. In a large skillet, cook the bacon and onion in vegetable oil until the bacon is crispy and the onion is soft.
  3. Add the sauerkraut, caraway seeds, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally.
  4. Transfer the sauerkraut mixture to a greased casserole dish.
  5. Spread the sour cream over the sauerkraut mixture, then sprinkle the grated cheese on top.
  6. Bake in the preheated oven for 45 minutes, or until the cheese is golden and bubbly.
  7. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
15g
Fat
20g

Supplies

Casserole dish Skillet

Tools

Oven Cutting board Knife Spatula

Serving suggestions

Serve the Gebackener Sauerkraut- und Speckauflauf with a side of crusty bread and a crisp green salad.

Tips & tricks

For a smokier flavor, you can use smoked bacon in this casserole.

Cost

$15