Oma’s German Sauerkraut Casserole

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!


  • 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


  1. Preheat the oven to 350°F. 
  2. Fry ham and onion in butter/oil until onion is translucent. Add sauerkraut and paprika and mix well. 
  3. 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.
  4. Spread the ham/sauerkraut mixture on top. Cover with the remaining potatoes. Season with salt and pepper on top of potatoes.
  5. Beat eggs and milk. Pour over potatoes. Sprinkle with grated cheese.
  6. Bake for about 25 to 30 minutes or until cheese is bubbly.