Ingredients
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4
-
4
-
2
-
1
-
1
-
1
-
1/3
-
1
-
1/4
-
2 - 3
-
-
-
-
-
Directions
Bean and Sauerkraut Casserole, A sweet and sour casserole Pennsylvania Dutch style Makes a LARGE casserole So you can either bake it in a 9×13 pan or 3- 1 1/2 quart casserole dishes (1 to heat or take to a potluck, 2 for the freezer) , This is really great! I made it vegan by using fake bakon bits, A sweet and sour casserole Pennsylvania Dutch style Makes a LARGE casserole So you can either bake it in a 9×13 pan or 3- 1 1/2 quart casserole dishes (1 to heat or take to a potluck, 2 for the freezer)
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Steps
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1
Done
|
In a Large Bowl, Mix Ingredients in Order Given. |
|
2
Done
|
Lightly Grease 3- 1 1/2 Quart Casserole Dishes or 1-9x13 Pan. |
|
3
Done
|
Divide Bean and Sauerkraut Mixture Evenly Between the Baking Dishes and Cover With Foil or Lids. |
|
4
Done
|
Bake For 2 Hours at 350f Adding a Little Water When Beans Seem a Little Dry. |
|
5
Done
|
Serve as a Side For Meat Patties or Along Side of Baked Macaroni and Cheese. Might Also Be Good Over Toast or Rice. |
