Try It Youll Like It Kraut Casserole Recipes

TRY IT YOU'LL LIKE IT KRAUT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish.
• Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.

TRY IT YOU'LL LIKE IT KRAUT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish.
• Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.

TRY IT YOU'LL LIKE IT KRAUT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish.
• Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.

TRY IT YOU'LL LIKE IT KRAUT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish.
• Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.

FRANK KRAUT CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Slash each frankfurter diagonally about 5 times at 1 inch intervals, set aside.
• In a 2 quart saucepan, combine soup and milk, stirring until smooth.
• Add mustuard and caraway seed. Stir in sauerkraut.
• Heat thououghly, stirring often until mixture is hot.
• Spread misture into a greased 10 x 6 x 2 inch baking dish. Arrange frankfurters over top.
• Bake for 15 - 20 minutes or until mixture is bubbly and franks are slightly browned.

TRY IT YOU'LL LIKE IT KRAUT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish.
• Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.

SAUERKRAUT CASSEROLE

Steps:

• In skillet, cook sausage and onion until sausage is brown and onion is tender, Drain.
• Stir in apples, sauerkraut, water, brown sugar and caraway seed.
• Transfer to a 2 1/2qt baking dish.
• Cover and bake at 350 degrees for 1 hour.
• Garnish with snipped parsley.

BRATWURST AND SAUERKRAUT CASSEROLE

Steps:

• Preheat oven to 350°. I put mine in the crockpot.
• Drain and rinse sauerkraut in a colander.
• Mix with all the ingredients in a bowl and pour into large casserole dish (or put in crockpot) Cover and bake for 1 1/4 to 1 1/2 hours.
• Or let cook in crockpot on low for several hours until potatoes are tender. I usually add 1 can of water and mix well. Add more water accordingly throughout the day.
• I let mine cook all day on low.
• You can also try substituting the brown sugar with applesauce and apple chunks (1/2 cup each) for color and texture.
• I also use the Bavarian kraut--this gives this dish a sweeter flavor--even my kids like it.