Show Subscription Form




Pork Sauerkraut Casserole Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Pork Sauerkraut Casserole in Quick Cooking March/April 1998, p36

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.

Medium-Bodied White Wine

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

Reviews for Pork Sauerkraut Casserole

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT