Sauerkraut Casserole
A hearty casserole featuring potatoes, mushrooms, smoked bacon, pineapple, and sauerkraut, finished with a creamy sour cream topping and fresh parsley. Try this and more recipes from Spoonsparrow!
Ingredients
- 250 g potatoes (mostly waxy)
- Salt
- 200 g mushrooms
- 50 g smoked bacon, well-done
- 1 onion
- 150 g pineapple chunks
- 500 g Sauerkraut
- 2 tbsp oil
- ground pepper
- 250 g sour cream
- 100 ml milk
- 100 g truffle cheese
- parsley
Instructions
-
1.
Wash potatoes and cook in salted water for 20-25 minutes. Drain, let cool slightly, peel, then cut into pieces.
-
2.
Clean mushrooms, slice them; dice bacon, onion, and pineapple chunks. Loosen sauerkraut with a fork and optionally trim smaller with scissors.
-
3.
Heat oil, fry bacon until crisp, add onion and mushrooms, sauté briefly, season with salt and pepper.
-
4.
Whisk sour cream with milk. Mash truffle cheese with a fork and fold into the sour cream mixture; season with pinch of salt and pepper. Rinse parsley, dry shake, then roughly chop.
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5.
Layer prepared ingredients in a baking dish, pour sour cream over, sprinkle chopped parsley on top. Bake in preheated oven at 200 °C (gas 3‑4, fan 180 °C) for about 30 minutes.
