Wiener and Kraut Casserole

Wiener and Kraut Casserole

This recipe is a favorite of the old Depression days. I’m 85 and live here in northern Wisconsin, but I was a teenager during those years. This casserole was supper for many families because a lot of folks made their own kraut and wieners were reasonably priced.

Recipe

• 1 28-ounce can of sauerkraut
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 3/4 cup brown sugar
• 1 bay leaf
• 5 to 6 wieners, cut into 1/2-inch pieces
• 4 potatoes, peeled and cut into
• 1-inch squares

Preheat oven to 350 degrees. Drain and rinse sauerkraut in a colander. Mix with all the ingredients in a bowl and pour into a large casserole dish. Cover and bake for 1 1/4 to 1 1/2 hours.

Tips From Our Test Kitchen: Smoked sausage or bratwurst is a nice option for folks who don’t eat wieners. Try substituting the brown sugar with applesauce and apple chunks (1/2 cup each) for color and texture.

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