Wiener and Kraut Casserole
- Yield servings
Simply prepared casserole dish, great with sausage or bratwurst rather than wieners
"This recipe is a favorite of the old Depression days. I'm 85 and live here in Northern Wisconsin, but I was a teenager during those years. This casserole was supper for many families because a lot of folks made their own kraut and wieners were reasonably priced."
- 1 (28-ounce) can of sauerkraut
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 3/4 cup brown sugar
- 1 bay leaf
- 5 to 6 wieners, cut into 1/2-inch pieces
- 4 potatoes, peeled and cut into 1-inch squares
- Preheat oven to 350F. Drain and rinse sauerkraut in a colander. Mix with all the ingredients in a bowl and pour into a large casserole dish. Cover and bake for 1 1/4 to 1 1/2 hours.
Tips From Our Test Kitchen: Smoked sausage or bratwurst is a nice option for folks who don’t eat wieners. Try substituting the brown sugar with applesauce and apple chunks (1/2 cup each) for color and texture.
—Tom R. Buick, Hayward, Wisconsin