German Style Casserole Recipes

OKTOBERFEST CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes., Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving., Freeze option: Freeze cooled potato mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

GERMAN POTATO CASSEROLE

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat., Divide half of the mixture between one greased 13x9-in. baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until golden brown and bubbly.

GERMAN CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• In a large casserole dish with a lid, layer the ingredients in this order - 3 dabs of butter, potatoes, onions, sauerkraut, salt and pepper, sausage.
• You can half everything and make two "stacks" of layers as well, if you prefer. Make sure you end with sausage on top.
• Push ingredients down, if necessary, to compress and fit into your dish.
• Bake until the potatoes are tender - I usually go for an hour and fifteen minutes for perfect potato tenderness for my family.
• Remove from the oven and serve.
• This dish is wonderful with home-made bread.

GERMAN STYLE CASSEROLE

Steps:

• Heat oven to 425 degrees .
• Prick 6 sausages with fork.
• Brown in 12" nonstick skillet over medium-high heat; do not cook through. Set aside.
• Remove remaining two sausages from casing and cook, breaking them into pieces, until they lose their pink color, about 2 minutes; remove and set aside.
• Remove all but 1 tablespoon fat from skillet.
• Add potatoes and cook 10 minutes.
• Meanwhile, cut apple into quarters, core, and peel; cut each quarter into slices.
• Remove potatoes and add oil to skillet.
• Cook cabbage, onion, apple, garlic, salt, and pepper, stirring occasionally, until cabbage is wilted, 5 to 7 minutes.
• Sprinkle with flour and stir.
• Combine broth, apple juice, and vinegar and stir into pan; remove from heat.
• Toss in potatoes and crumbled sausage.
• Spoon mixture into lightly greased 13" x 9" baking dish.
• Arrange sausages over mixture.
• Cover and bake 25 minutes.
• Remove cover and bake 15 minutes.
• Sprinkle with parsley.