Go Back
German Sauerkraut Casserole With Bacon & Brown Sugar

German Sauerkraut Casserole With Bacon & Brown Sugar

A cozy German-inspired casserole combining tangy sauerkraut, crisp bacon, sweet brown sugar, and tender onion. Bake it until bubbling and lightly browned for a comforting dinner or traditional side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Bacon, cut into small pieces
  • 1 large Large onion, chopped
  • 2 14-15 ounce cans Sauerkraut, drained well
  • 1 cup Light brown sugar, packed
Optional Ingredient
  • 1 teaspoon Caraway seeds

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish.
  2. Cook the chopped bacon in a large skillet over medium heat until browned and crisp. Transfer the bacon to paper towels, leaving approximately 2 tablespoons of bacon fat in the skillet.
  3. Add the chopped onion to the bacon fat and sauté for 5-7 minutes, stirring occasionally, until softened.
  4. Drain the sauerkraut thoroughly and gently press out excess liquid so the finished casserole does not become watery.
  5. Combine the sauerkraut, softened onion, cooked bacon, and packed brown sugar in a large bowl. Stir in the caraway seeds if desired.
  6. Spread the mixture evenly in the prepared baking dish. Cover with foil and bake for 30 minutes.
  7. Remove the foil and bake for another 25-30 minutes, until hot, lightly browned, and fragrant.
  8. Let the casserole rest for 5-10 minutes before serving so the juices settle and the flavors come together.

Notes

Drain and gently press the sauerkraut before mixing. Thick-cut bacon provides excellent flavor, and reserving approximately 2 tablespoons of rendered bacon fat for the onion adds traditional richness. Refrigerate leftovers in a covered container and reheat gently until hot.