Bavarian Casserole Recipe

4 1 1
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Bavarian Casserole Recipe

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4 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 40 min.

Ingredients

  • 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

Directions

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 13x9-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 minutes or until a thermometer reads 160°. Yield: 6 servings.
Originally published as Bavarian Casserole in Country October/November 2005, p51

Nutritional Facts

1 each: 462 calories, 22g fat (8g saturated fat), 101mg cholesterol, 1668mg sodium, 31g carbohydrate (10g sugars, 7g fiber), 36g protein.

  • 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
  1. 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.
  2. 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.
  3. Spoon sauerkraut mixture into a greased 13x9-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 minutes or until a thermometer reads 160°. Yield: 6 servings.
Originally published as Bavarian Casserole in Country October/November 2005, p51

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Derrell User ID: 2982687 68360
Reviewed Nov. 16, 2013

"This recipe sounds good . I haven't tried it yet but will over the weekend . It would probably be really good with cheese on top also . We like our cheese ."

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