Pork and Sauerkraut Casserole

Pork and Sauerkraut Casserole

Deliciously savory and comforting, try our mouthwatering Pork and Sauerkraut Casserole recipe. Perfectly baked to perfection, a true crowd-pleaser!

Pork and Sauerkraut Casserole

Ingredients

• ¼ cup vegetable oil

• 1 1/2 pounds pork, medium dice

• 1 medium onion, diced

• 3 stalks of celery, diced

• 1 Tablespoon minced garlic

• 16 ounces sauerkraut

• 1 can of cream of mushroom soup

• ½ cup heavy cream

• 8 ounces of egg noodles (cooked and drained)

• Salt and pepper to taste

Method

1. Cook the noodles according to package directions, strain, and set aside in your mise en place.

2. Preheat oven to 350°F

3. Dice the onion and celery and place them in a bowl in your mise en place

4. Trim and dice the pork and set it into a separate bowl with your mise

5. Mince the garlic and set it in a small bowl in the mise

6. Add the oil into a stock pot or Dutch oven over medium heat, and add the diced pork, celery, and onions

7. Add salt and pepper. Cook and stir until the pork is browned and the vegetables start to sweat

8. Add the fresh garlic, and stir well

9. Add the whole can of sauerkraut, juice, and all, into the mix and stir well

10. Add the mushroom soup and ½ cup cream and stir well

11. Add the noodles and stir well to incorporate all the ingredients

12. Place the mixture into a well-greased casserole dish, cover or wrap in foil, and bake at 350°F for 1 ½ hours

    
    
    
    

Salt Free Multipurpose Seasoning

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