Great Grandma Bennett'S Pork And Sauerkraut Casserole
A hearty casserole combining savory sausage, tangy sauerkraut, sweet apples, and creamy mashed potatoes, perfect for comforting family dinners or special gatherings.
Ingredients
- 1 cup carrots ⓘ
- 1/2 cup celery ⓘ
- 1/2 cup onions ⓘ
- 1 (4 oz.) jar mushrooms
- 2 tablespoons butter ⓘ
- 2 pounds bulk pork sausage, cooked and drained ⓘ
- 3 1/4 cups drained sauerkraut ⓘ
- 4 cups sliced green apples ⓘ
- 1 cup sour cream ⓘ
- 1/2 cup chopped parsley ⓘ
- 2 teaspoons salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 8 cups mashed potatoes ⓘ
Instructions
- In a large skillet, sauté carrots, celery, onions, and mushrooms in butter until tender.
- Set aside the sautéed mixture.
- Add cooked and drained pork sausage, drained sauerkraut, and sliced green apples to the skillet mixture and mix well.
- In a bowl, combine sour cream, chopped parsley, salt, and pepper.
- Pour the sour cream mixture over the sausage and sauerkraut mixture and stir to combine.
- Transfer the mixture into a deep baking dish.
- Spread the mashed potatoes evenly over the top of the casserole.
- Bake at 350°F (175°C) for 40 minutes or until the potatoes are browned.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk to the mashed potatoes before spreading them over the casserole. If you don't have bulk pork sausage, you can substitute it with ground pork or even a mix of turkey and pork for a lighter option. Fresh herbs like thyme or rosemary can enhance the flavor profile, making it a great twist on traditional American recipes.
Serving Suggestions
This casserole is hearty enough to stand alone, but it also pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. For a comforting dinner, serve alongside a warm loaf of crusty bread or even a side of Louisiana Barbecued Beans to enhance the flavors of the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) until warmed through, about 25-30 minutes. You can also microwave individual portions for quicker reheating, though the oven helps retain the crispy potato topping.
Nutrition & Diet Analysis (per serving)
Each serving of Great Grandma Bennett'S Pork And Sauerkraut Casserole contains roughly 985 calories, with 34g protein, 100g carbohydrates, and 53g fat. It is an excellent source of vitamin A (122% of the Daily Value), iron (72% of the Daily Value), and protein (68% of the Daily Value), and a good source of calcium and vitamin D. Note that it is relatively high in sodium, at 2648mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of pork sausage?
Yes, you can substitute the pork sausage with ground turkey or chicken for a leaner option. If you want to maintain a similar flavor, consider adding some spices like fennel or sage to mimic the taste of sausage.
Is there a vegetarian version of this casserole?
Absolutely! To make a vegetarian version, replace the pork sausage with a plant-based sausage or add more mushrooms and beans for protein. You can also use vegetable broth instead of any meat-based stock for added flavor.
How can I make this dish ahead of time?
You can prepare the casserole up to the baking step and store it covered in the refrigerator for up to 24 hours. When ready to bake, simply remove it from the fridge and let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).