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.
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


  • 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 each: 251 calories, 7g fat (2g saturated fat), 54mg cholesterol, 1178mg sodium, 24g carbohydrate (16g sugars, 5g fiber), 24g protein.


  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

Medium-Bodied White Wine

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

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