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German Casserole



I can't believe it has taken me so long to post this delicious recipe.  I actually cooked this way back in the Spring, but then the weather started getting hot and I didn't think it was the time of year that people would enjoy cooking and eating this kind of food. 

 With autumn in the offing, however, I think its about time I brought it forward!  This be pretty good eating! Its delicious and I don't want anyone to miss out on it!


German Casserole

It's a great casserole to make when you have leftover ham and potatoes.  I usually cook extra potatoes if I am boiling them, just so that I can make dishes like this.  You can never have too many leftover cooked potatoes.  They always get used up.

When I have baked a ham, I always chop up the extras and bang them in the freezer, just to have on hand when we are wanting something a bit heartier, but that won't break the bank!  It also comes in very handy and gets used up.


German Casserole

I have also been known to buy a slab of ham just to make this, but you could probably use sliced ham or tinned ham if you really wanted to,  with no problem at all.

I expect you could even use frankfurters/hotdogs, or sliced smoked sausage, or even bacon.  The only criteria is that it be smoky.


German Casserole

Cooked potatoes are layered with a mixture of sauteed onions, sauerkraut and ham in a butered shallow casserole dish.

I love dishes like this that you sort of putter together.  That could be a hard thing to describe, puttering something together, but if you are a cook of any age or length of time I am sure you will know what I mean by it.

German Casserole

Puttering is a kind of a mindless activity which requires no thought really.  Just simple actions done with care and deliberation simply and by hand.

I love sauekraut myself.  Its always been a favourite of mine. I suppose that is why this is called German Casserole, because of the use of sauekraut.  My sister makes her own kraut from scratch.  I have not been brave enough yet.

German Casserole

 I suppose I am too afraid of poisoning myself.  I have had food poisoning several times in my life and I am not likely to want to repeat that performance again!  

I still can't really face chicken parmesan since the last time I had it.  It wasn't the chicken that did it to me, but chicken parm was the last thing I ate before it hit. 'Nuf said!   I never want a repeat of that experience! No. No. No.

German Casserole

Of course if you are not a big fan of sauerkraut you could use thinly sliced cabbage that you can  saute in butter along with the onions and ham.  Its really, REALLY good done that way also! 

There is a nice layer of cheese on top. I think toppings like cheese and breadcrumbs are some of the things which  make most casseroles automatically taste better!  I do so love a good casserole!
 

Not only is this very easy to make, but incredibly tasty as well. It might not be that attractive to look at, but it is a beautiful blend of flavours, colours and textures.

Quick and economical as well. This is a real family favourite. A gem, and an excellent do-over for leftover potatoes and ham.

German Casserole

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German Casserole
Yield: 4 - 6
Author: Marie Rayner
prep time: 15 Mcook time: 30 Mtotal time: 45 M
A great casserole that uses up leftovers in a very delicious way!  Simple and easy to make and a quick bake.  You will need leftover cooked ham and potatoes.

Ingredients:

  • 2 cups cubed cooked smoked ham
  • 1 medium onion, peeled and chopped
  • 3 TBS butter
  • 1 tsp sweet paprika
  • 2 pounds cooked potatoes, peeled and sliced
  • 795g jar or sauerkraut, drained, rinsed and drained again (28 ounce can)
  • salt and black pepper to taste
  • 2 large free range eggs
  • 4 TBS milk
  • 240g grated strong cheddar cheese (I use a mix of orange and white for colour) (2 cups)

Instructions:

  1. Preheat your oven to 180*C/350*F/ gas mark 4. Melt the butter in a large skillet until it begins to foam. Add the onion and ham. Cook, stirring frequently, until the onion is softened, without browning. Add the drained and rinsed sauerkraut and paprika and mix well together.
  2. Place half of your sliced potatoes in a buttered 9 inch casserole dish. Season with salt and pepper. Spread the ham and sauerkraut mixture over top. Cover with the remaining potatoes. Season again. Beat together the eggs and milk. Pour this over the potatoes. Sprinkle with the grated cheese.
  3. Bake for 25 to 30 minutes, until heated through and the cheese is bubbly. Serve hot.
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German Casserole

Now doesn't that look tasty!  Some crusty bread spread with cold butter goes really well with this, and if you can find rye bread, so much the better! 

You could also use sliced smoked sausage or  hotdogs in this if you wanted to.  Its all good.  I hope you will try it.  It would make a great dish for October Fest!  Guten Appetit!

This content (written and photography) is the sole property of  The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com


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Marie Rayner
18 Comments
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18 comments:

  1. Always so creative in the kitchen!

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  2. I printed this one out right away! I make a dish similar to this, but adding the sauerkraut takes it to a different level (taste). We love kraut...and I make my own, too. I understand your caution in making it, though but it is one of the easiest things to do. I was surprised that it takes about one head of cabbage to make a quart, and it's something that you can make one quart at a time or many quarts.

    Thanks for all the delicious recipes you continually send to us!

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    1. I love that you printed this out right away happy! Now, THAT, makes me happy! I think you will love this. I am going tomake my own Kraut one day. I just have to screw up my courage! xo

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  3. This sound delicious. Funny how we always remember what we ate when we got sick. My last McDonald's Big Mac was eaten on September 3, 1974. The reason I remember is because I went into labor later that evening and gave birth to our first son the next day. I never ate a Big Mac again yet I went on and had two more chicldren.

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    Replies
    1. haha! I have only ever enjoyed Big Macs when I am pregnant. As that has not happened in quite a number of years now, I have not had a Big Mac for a very long time, but for very different reasons! This casserole is indeed very good! I love Casseroles! xo

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  4. I just made a ham and scallop potato casserole last week. I put a ham in my crockpot. No heating up my kitchen and they come out so good!
    Next time I'll try it with some paprika, but not a fan of kraut.

    I'm going to bake a cake today for my B-Day. I haven't decided yet what kind, but it will definitely be a bundt cake. My brother is the only one that remembers. Last year I had to go to a fav uncle's funeral, so this year will be a better one, but I never embrace getting a year older. 😂

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    1. Happy Birthday Jan! I love ham and scalloped potatoes, but have never done it in the crockpot. I must try one day! xoxo

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  5. Thank you so much for this recipe. My maternal grandparents were from Germany and I loved the meals they made for us. I can't wait to try this---outstanding!

    Jane x

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    Replies
    1. You're welcome Jane! My maternal ancestry is German also! My grandfather used to make his own Kraut and the old cousins still do, as does my sister. I love German food full stop! xo

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  6. I make a similar casserole but using pork sausage instead of ham and noodles in place of potatoes with cream of mushroom soup. Here we call it Polish Chop Suey. Its very good and one of my husbands favorites. I also have another one that uses potatoes,1 can of drained green beans, a good smoked hot dog or sausage. Made with a sauce of cream of mushroom soup, vinegar and sugar. Tastes like German potato salad with sausage. Also very good! I will definitely try yours. Sounds delicious!

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    1. Yours both sound very delicious Cherie! Yum! I love German Potato salad. I hope you do try this and that you enjoy it! xoxo

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  7. I am going to make this today! Thank you for sharing.

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  8. Thanks, Marie, for a terrific recipe. Per my husband's tastes I used cabbage rather than sauerkraut. I adjusted the recipe for a lasagna pan, adding a bit extra egg and milk mix. It all worked out and is now one of our favorite casseroles.

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    Replies
    1. I am so pleased it was enjoyed and I love your adaptations to the recipe! Thanks for coming back to share your experiences with us! xo

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  9. I have made this delicious casserole a few times now and we all just LOVE IT! I usually make mashed potatoes when I make my pork with sauerkraut so that is what I have used for the casserole---all the yummy leftovers! Today I had leftover pork chops with onions and apples so I chopped everything up and sauteed the mix in the butter with some fresh onions and added just a bit of bacon to the mix. I love how adaptable this recipe is! Thank you so much for sharing! I have already spied several other recipes I will have to try.

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    1. That sounds really delicious! I am going to keep that in mind for the future! Yummy! Xoxo

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