Potato Sauerkraut Casserole
A comforting dish with layers of sliced potatoes, tangy sauerkraut, turkey and melted cheese. It's baked until the potatoes are tender and flavors meld together, resulting in a satisfying blend of creamy and tangy flavors. It's a perfect comfort food for cold nights or a hearty side dish for any occasion.
Category: Mains
Source: www.edeka.de
Equipment
| Casserole dish |
Ingredients
| 78.5 g | Sauerkraut |
| 180 g | Potatoes |
| 62.5 g | canned giant beans |
| 15.2 g | Tomato paste |
| 50.0 g | Vegetable stock |
| 1.3 g | Corn starch |
| 25.0 g | None |
| 12.5 g | Butterkäse |
15:00
|
25:00
|
40:00
|
Instructions
Preheat oven to 220°C (top and bottom heat).
Cook or heat sauerkraut according to package directions.
Peel potatoes and cut into 2 mm thick slices.
Spread half of the sauerkraut in the baking dish, layer the potato slices on top.
Spread drained beans on top of potatoes.
Spread the tomato paste over the beans and top with the remaining sauerkraut.
Mix the vegetable broth with the cornstarch and pour over the sauerkraut.
Chop turkey breast and cheese and spread over casserole.
Bake in the oven on the middle shelf for 25 minutes.
Nutrition
| Serving size: | 425 g |
| Energy: | 309 kcal |
| Ratio: | 0.7 |
| Carbohydrate: | 48.8 g |
| Fat: | 4.8 g |
| Protein: | 14.6 g |
| Saturated fat: | 2.6 g |
| Sodium: | 11331 mg |
| Sugar: | 5.5 g |