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