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Bavarian Casserole

 Bavarian Casserole
This one-dish meal is a little different from the usual meat-and-potato casseroles. The sauerkraut and tomatoes add a nice tangy flavor to the tender pork chops. I've also used boneless skinless chicken breasts and turkey bacon with good results.
6 ServingsPrep: 40 min. Bake: 40 min.


  • 4 medium red potatoes
  • 6 bacon strips, diced
  • 6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
  • 1 large onion, chopped
  • 1 jar (32 ounces) sauerkraut, rinsed and well drained
  • 1 can (28 ounces) stewed tomatoes, drained
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 15-20 minutes or until almost
  • tender. Drain; when cool enough to handle, cut into 1/4-in. slices.
  • In a large skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels. In the drippings, brown pork
  • chops on both sides. Remove chops; drain, reserving 1 tablespoon
  • drippings. Saute onion in drippings until tender. Stir in sauerkraut
  • and bacon; cook for 3-4 minutes.
  • Spoon sauerkraut mixture into a greased 13-in. x 9-in. baking dish.
  • Layer with pork chops, potato slices and tomatoes. Sprinkle with
  • caraway seeds, salt and pepper. Cover and bake at 350° for 40-45

2 of 2

Bavarian Casserole (continued)

Directions (continued)

  • minutes or until a meat thermometer reads 160°. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 462 calories, 22 g fat (8 g saturated fat), 101 mg cholesterol, 1,668 mg sodium, 31 g carbohydrate, 7 g fiber, 36 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer