Sauerkraut And Tomatoes Casserole
A savory casserole combining tangy sauerkraut and sweet tomatoes, enriched with bacon and onions, perfect for hearty family meals or comforting gatherings.
Ingredients
Instructions
- Drain the sauerkraut well.
- Strain the canned tomatoes to remove excess liquid.
- Melt the bacon or other fat in a skillet.
- Add the chopped onion and cook until golden brown.
- Stir in the strained tomatoes and brown sugar.
- Add the drained sauerkraut to the mixture.
- Place the mixture in a covered casserole dish.
- Bake for 1 hour, uncovering the last 20 minutes of cooking.
- Garnish the top with crumbled crisp bacon before serving.
Tips & Substitutions
For a smoky flavor, try using pancetta or smoked bacon instead of regular bacon. If you prefer a vegetarian option, use olive oil or vegetable oil instead of bacon fat. You can also add some caraway seeds for an extra layer of flavor. Make sure to drain the sauerkraut well to prevent the casserole from being too watery.
Serving Suggestions
This casserole pairs beautifully with Pork Chops In Cream or a fresh salad like Karen'S Broccoli Salad(Makes A Great Side Salad). Serve with crusty bread or over a bed of rice for a hearty meal. A dollop of sour cream on top can also add a nice creamy contrast to the tanginess of the sauerkraut.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also microwave individual portions, but be careful not to overcook them, as this can dry out the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Sauerkraut And Tomatoes Casserole contains roughly 173 calories, with 5g protein, 23g carbohydrates, and 7g fat. It is an excellent source of vitamin C (44% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
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 fresh sauerkraut instead of canned?
Yes, you can use fresh sauerkraut. Just make sure to drain it well and adjust the seasoning, as fresh sauerkraut can be more tangy than canned. You may want to reduce the amount of brown sugar to balance the flavors.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step and store it in the refrigerator. When you’re ready to serve, simply bake it as directed, adding an extra 10-15 minutes to the cooking time if baking from cold.
Can I add other vegetables to the casserole?
Definitely! Feel free to incorporate additional vegetables like bell peppers, carrots, or even mushrooms for added texture and nutrition. Just sauté them along with the onions to soften them before mixing with the other ingredients.
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).