Sauerkraut Potato Casserole

Author: SallyK / Date: 2020-12-09 @ 08:00 am / Print Me! /


This inexpensive, low calorie vegetarian entree is delicious and satisfying.

Makes 6 servings.


Potato Layer:

  • 3 medium potatoes
  • 1/2 c milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-2 Tbsp butter (for top)

Sauerkraut Layer:

  • 1 (15 oz) can sauerkraut, drained
  • 1/2 c apple juice
  • 1 medium sweet apple, cut in 1/3-inch pieces
  • 1 c peas, fresh, frozen, or canned (drained)
  • 1 Tbsp butter, melted
  • 1/4 tsp rosemary
  • 1/4 tsp salt
  • 1/8 tsp pepper


Potato Layer:

  1. Peel potatoes and cut in 1 1/2-inch pieces.
  2. Place potatoes in pot and cover with salted water.
  3. Bring to boil on high heat. Reduce heat and simmer 10 minutes, or until fork-tender.
  4. Drain potatoes; rice them with a potato masher.
  5. Add milk, salt, and pepper. Blend well. Set aside.

Sauerkraut Layer and Baking Instructions:

  1. Preheat oven to 400 degrees F and butter an 11 x 7 x 2-inch baking dish or 6-cup casserole dish.
  2. In a medium bowl, place the sauerkraut, apple juice, apple pieces, peas, melted butter, rosemary, salt and pepper.
  3. Stir well to blend. Spoon mixture into prepared baking dish and smooth top.
  4. Spoon the potato mixture on top and spread in an even layer. Dot with the tablespoon (or two) of butter. If desired, sprinkle with more rosemary and some paprika.
  5. Bake 30 minutes. Cut in 6 squares or spoon the casserole out. Serve with salad or steamed carrots.