Here’s a German sauerkraut casserole that uses up some leftover sauerkraut ham and potatoes and makes them into a marvelous dinner that’s quick and easy. Add a few extra items, put it in the oven, and turn up the polka music.
Dinner’s almost ready!
INGREDIENTS:
- 2 cups cubed cooked ham
- 1 medium onion, chopped
- 3 tablespoons butter or oil
- 1 teaspoon paprika
- 2 pounds potatoes, cooked and sliced
- 28-ounce can drained sauerkraut
- salt and pepper
- 2 large eggs
- 4 tablespoons milk
- approx. 2 cups grated cheese
INSTRUCTIONS:
- Preheat the oven to 350°F.
- Fry ham and onion in butter/oil until onion is translucent. Add sauerkraut and paprika and mix well.
- Arrange half of the potatoes on the bottom of a greased 9×13-inch casserole dish. Season with salt and pepper on top of potatoes.
- Spread the ham/sauerkraut mixture on top. Cover with the remaining potatoes. Season with salt and pepper on top of potatoes.
- Beat eggs and milk. Pour over potatoes. Sprinkle with grated cheese.
- Bake for about 25 to 30 minutes or until cheese is bubbly.