Sauerkraut Pie Uses Leftover Mashed Potatoes Recipes

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SAUERKRAUT MASHED POTATO CASSEROLE



Sauerkraut Mashed Potato Casserole image

Sauerkraut Mashed Potato Casserole is a warm and hearty dish made with sauerkraut, apples and creamy homemade mashed potatoes. It's a delicious comfort food side that you can make ahead and that's always a hit!

Provided by Julia Foerster

Categories     Side Dish

Time 55m

Number Of Ingredients 18

4 pounds russet potatoes (peeled, sliced into 3/4-inch-thick rounds, and rinsed thoroughly)
1/2 cup unsalted butter (melted)
1 cup half-and-half (warmed)
1 teaspoons salt
1/4 tsp ground black pepper
1/4 tsp nutmeg
2 tsp dijon mustard
25 oz sauerkraut (drained)
1 cup apple cider
2 bay leaves
2 medium apples (peeled, cored, and chopped)
1 teaspoon cumin seeds (optional)
salt and pepper
2 tbsp unsalted butter
1 cup panko breadcrumbs
1/4 cup fresh parsley (finely chopped)
Salt and pepper
2 cups shredded cheddar

Steps:

  • Preheat the oven to 350°F.
  • Place the potatoes in a large pot or dutch oven and cover with 1 inch of water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
  • Meanwhile, in a medium saucepan combine sauerkraut, apple cider, bay leaves, chopped apples, and cumin seeds. Bring to a boil and let simmer with the lid on for 15 minutes until the apples. Season with salt and pepper.
  • When the potatoes are tender, drain them in a colander. Process the potatoes with a potato ricer into a large bowl or use a potato masher for chunkier mashed potatoes. Stir in the melted butter, warm half-and-half, salt, pepper, nutmeg, and Dijon.
  • For the topping, heat 2 tbsp butter in a skillet over medium-high heat. Add the breadcrumbs and toast them while stirring constantly until golden brown, about 1-2 minutes. Take them off the heat and let them cool, then toss them with the parsley and season with salt and pepper to taste. Set aside.
  • Transfer the apple sauerkraut into a 13 by 9-inch baking dish, spread mashed potatoes on top, and sprinkle the cheddar cheese evenly over the mashed potatoes, followed by the breadcrumbs.
  • Bake the casserole until the cheese is melted and the breadcrumbs are crisp and browned, 25 to 30 minutes.

Nutrition Facts : Calories 424 kcal, Carbohydrate 47 g, Protein 11 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 63 mg, Sodium 470 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

SAUERKRAUT MASHED POTATOES



Sauerkraut Mashed Potatoes image

Even people who claim not to like sauerkraut will enjoy this tangy side dish from Betsy Esley of Three Mile Bay in New York. She uses handy convenience products to make it as quick and easy as it is delicious. "It's also especially good served with ham or any pork dish," Betsy adds. "And the flavor is even better the next day-if you're lucky enough to have leftovers!"

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 8

2-2/3 cups water
2/3 cup milk
1/4 cup butter, cubed
1 teaspoon salt
2-2/3 cups mashed potato flakes
1/2 cup sauerkraut, rinsed and well drained
1/3 cup chopped onion
4 bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon.

Nutrition Facts : Calories 266 calories, Fat 13g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 828mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

SAUERKRAUT PIE USES LEFTOVER MASHED POTATOES



Sauerkraut Pie Uses Leftover Mashed Potatoes image

Mom made this when we were kids. My sister and I still make it, for our families. Makes great use of leftover mashed potatoes. This is a recipe we have never measured, just by site, it is only 3 layers and easy!

Provided by Cheri B

Categories     One Dish Meal

Time 1h5m

Yield 1 dish, 4-6 serving(s)

Number Of Ingredients 7

1 -2 lb hamburger (or 1/2 beef & 1/2 deer)
1/2 onion, diced
27 ounces sauerkraut, rinse if you like
3 -4 cups prepared mashed potatoes, left-over's
1 teaspoon salt
1 teaspoon fresh ground pepper
2 teaspoons celery salt

Steps:

  • Brown hamburger, drain if needed.
  • add onion, saute lightly.
  • Mix in spices if you wish or do your own spice thing.
  • take off burner.
  • open Kraut and drain if you wish.
  • spread sauerkraut top of hamburger, ya it is like raking hay, use your hands,do not over fill there is potatoes yet to go.
  • Spread Mashed potatoes over the top, and to the edges, to "seal in", this will bubble. Cut with wet knife in center to vent steam.
  • Add butter or marg on top if you wish.
  • Bake 350 for about 45 min, or until top browns.
  • Sis likes hers with bo-Mondy? this is a spice, Brother likes his with cheddar or mozzarella cheese melted on top.
  • This is a one pan clean up, but you can do it in a deep cass. dish also.
  • All ingredients depend on your pan size. This is easy to "make bigger", as more company comes in the door.

CREAMY AMSTERDAM MASHED POTATOES WITH SAUERKRAUT



Creamy Amsterdam Mashed Potatoes With Sauerkraut image

Potatoes and sauerkraut are a perfect culinary match. Learn how to make creamy Dutch mashed potatoes with sauerkraut at home with this easy recipe.

Provided by Peggy Trowbridge Filippone

Categories     Side Dish     Dinner

Time 55m

Yield 6

Number Of Ingredients 9

6 medium potatoes (about 2 pounds, peeled and halved)
1 1/2 teaspoons salt
5 tablespoons butter (unsalted, divided)
1/2 cup heavy cream (approximately)
1 medium onion (minced)
1 (1 pound) can sauerkraut (well drained)
1 cup of water
Optional: salt (to taste)
Optional: black pepper (freshly ground, to taste)

Steps:

  • In a large saucepan or stockpot, bring enough water to cover the potatoes to a boil. Add 1 1/2 teaspoons salt to the boiling water.
  • Cook the potato halves in boiling water until tender. Drain well, return to heat, and dry well, being careful not to burn them.
  • Put the potatoes through a ricer and into a bowl. Beat in 3 tablespoons of butter and enough of the cream to make the potatoes creamy and fluffy.
  • In a saucepan, melt the remaining butter and cook the onion over medium heat until soft. Do not brown.
  • Blend in the drained sauerkraut and water. Cover and simmer 35 minutes, stirring occasionally so the sauerkraut does not burn. Add small amounts of water if necessary.
  • When all the water has cooked off and the sauerkraut is tender, blend the sauerkraut well with the mashed potatoes.
  • Season with salt and pepper, if desired, and serve the potato-kraut very hot.

Nutrition Facts : Calories 314 kcal, Carbohydrate 37 g, Cholesterol 48 mg, Fiber 6 g, Protein 5 g, SaturatedFat 11 g, Sodium 1052 mg, Sugar 4 g, Fat 17 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

GRANDMA PAT'S SAUERKRAUT HOTDISH



Grandma Pat's Sauerkraut Hotdish image

Dish of my childhood, with the family's homemade sauerkraut. Definitely my favorite. Also yummy to melt cheese on top of it.

Provided by Sadie Anne

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

1 pound ground beef
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon onion salt
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sauerkraut, drained
1 ¼ cups egg noodles
½ cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Add ground beef, salt, pepper, and onion salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  • Combine beef mixture with cream of chicken soup and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
  • Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 15.6 g, Cholesterol 84.2 mg, Fat 21.4 g, Fiber 1.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 1188.4 mg, Sugar 1.2 g

KRAUT TOPPED MASHED POTATO CASSEROLE



Kraut Topped Mashed Potato Casserole image

Great side dish for pork or pretty much any meat. If you have leftover mashed potatoes, use 'em.... just heat them first.

Provided by Parsley

Categories     Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 12

8 medium russet potatoes, scrubbed and peeled
1 tablespoon butter
1 cup reduced-fat sour cream
1/4-1/2 cup low-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup chopped onion
2 tablespoons brown sugar, packed
1 (29 ounce) can sauerkraut, drained
1/4 teaspoon pepper
1/2 teaspoon caraway seed

Steps:

  • Preheat oven to 375. Lightly spray/grease a 13 x 9 baking dish; set aside.
  • Cut the potatoes into chunks and boil in salted water until tender.
  • Drain the potatoes. Return to the pot and mash with the 1 tbsp butter, reduced-fat sour cream, milk, salt and pepper until mashed and fluffy.
  • Spread mashed potatoes into bottom of prepared 13 x 9 baking pan.
  • While potatoes boil, melt the 4 tbsp butter in a medium saucepan. Add the chopped onion and saute for about 5 minutes.
  • Add the 2 packed tbsp of brown sugar; stir to dissolve.
  • Add the drained sauerkraut and pepper. Stir and cook for about 2 - 3 more minutes.
  • Evenly spread the sauerkraut mixture over the mashed potatoes. Sprinkle with the caraway seeds.
  • Bake uncovered at 375 for 25-30 minutes or until sauerkraut topping begins to slightly brown.

Nutrition Facts : Calories 248.2, Fat 9, SaturatedFat 5.6, Cholesterol 25, Sodium 753, Carbohydrate 38.4, Fiber 6.1, Sugar 6.2, Protein 5.3

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