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Pork Sauerkraut Casserole Recipe

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"I get lots of compliments on this tangy pork dish, so I fix it often," writes Ann Yaeger from Houston, Texas. To speed preparation, Anne uses frozen has browns instead of peeling and slicing potatoes.

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Pork Sauerkraut Casserole Recipe

Prep: 10 min. Bake: 1-1/2 hours

Yield: 6 Servings

10 90 100

Ingredients

1 can (27 ounces) sauerkraut, drained
4 cups frozen cubed hash brown potatoes, thawed
6 pork chops (1 inch thick)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1/2 cup water
1/4 cup packed brown sugar
2 tablespoons cider vinegar

Directions

In an ungreased 13-in. x 9-in. baking dish, combine sauerkraut and hash browns. Top with pork chops. Combine soup, onion, water, sugar and vinegar; pour over all. Bake, uncovered, at 350° for 1-1/2 hours. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 251 calories, 7 g fat (2 g saturated fat), 54 mg cholesterol, 1,178 mg sodium, 24 g carbohydrate, 5 g fiber, 24 g protein.

Originally published as Pork Sauerkraut Casserole in Quick Cooking March/April 1998, p36

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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