Sauerkraut is one of my favorites that I constantly keep needing to restock in my pantry with how much my family loves it. Besides eating as a side dish to using in my recipes for an unbeatable soup, my Bavarian pizza to this easy main dish, this recipe for my ham and sauerkraut casserole that I want to share is a deliciously different comforting meal with its velvety American cheese and mushroom sauce.
For this recipe, I use pumpkin seed oil for its bounty of antioxidants and inflammation fighting properties, but also for contributing a different sort of deep nutty taste to my casserole. In addition, the creamy sauce using some mayonnaise along with prepared mustard when mingling with the spiked up sauerkraut that has the fried onion, caraway seeds and pepper can please your taste buds as you savor each bite.
My casserole is rich, satisfying and quite filling. It makes six generous servings. It also can be reheated for another easy dinner or divide and save for lunches.
I hope that you give this dish a try because my family really loves it.
Ham and Sauerkraut Casserole
1 can sauerkraut (14 oz.), drained
8 oz. cooked favorite form of pasta or noodles
12 oz. can of canned ham, chopped into small pieces
1 medium onion, chopped finely
1 cup of American cheese or Velveeta
½ cups of mayonnaise or salad dressing (light or regular)
1 teaspoon prepared mustard
2 cans of cream of mushroom soup (10.5 oz. size)
1 cup of saltine cracker crumbs
1 teaspoon of caraway seeds
3 tablespoons of pumpkin seed oil, olive oil or canola oil
2 teaspoons of sugar
1/4 teaspoon of black pepper
3 teaspoons of butter or margarine
1 soup can of milk
Cook the sauerkraut for about ten minutes and drain. (Use a heavy larger pot because you use it when combining the ingredients later.)
Then fry the chopped onion in the oil until golden before stirring in the sauerkraut, sugar and caraway seeds. Continue cooking this about two minutes just to blend through.
Mix in the soup, mayonnaise, mustard, chopped ham, milk, cheese, cooked pasta, and melt it through on the stove with your cooked sauerkraut.
Now transfer the blended ingredients into a deep 2 ½ quarts casserole dish with a lid. Sprinkle the crushed saltine crackers over the top. Add about three teaspoons of butter or margarine and divide them over the top of sauerkraut casserole.
Bake covered in a 350-degree oven for about 45 minutes.
ENJOY!
This recipe for my ham and sauerkraut casserole is a deliciously different comforting meal with its velvety American cheese and mushroom sauce, mayo, spicing, and deep nutty flavor from pumpkin seed oil.
- 1 can sauerkraut 14 oz., drained
- 8 oz. cooked favorite form of pasta or noodles
- 12 oz. can of canned ham chopped into small pieces
- 1 medium onion chopped finely
- 1 cup of American cheese or Velveeta
- ½ cups of mayonnaise or salad dressing light or regular
- 1 teaspoon prepared mustard
- 2 cans of cream of mushroom soup 10.5 oz. size
- 1 cup of saltine cracker crumbs
- 1 teaspoon of caraway seeds
- 3 tablespoons of pumpkin seed oil olive oil or canola oil
- 2 teaspoons of sugar
- 1/4 teaspoon of black pepper
- 3 teaspoons of butter or margarine
- 1 soup can of milk
-
Cook the sauerkraut for about ten minutes and drain. (Use a heavy larger pot because you use it when combining the ingredients later.)
-
Then fry the chopped onion in the oil until golden before stirring in the sauerkraut, sugar and caraway seeds. Continue cooking this about two minutes just to blend through.
-
Mix in the soup, mayonnaise, mustard, chopped ham, cheese, milk, cooked pasta, and melt it through on the stove with your cooked sauerkraut.
-
Now transfer the blended ingredients into a deep 2 ½ quarts casserole dish with a lid. Sprinkle the crushed saltine crackers over the top. Add about three teaspoons of butter or margarine and divide them over the top of sauerkraut casserole.
-
Bake covered in a 350-degree oven for about 45 minutes.
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ENJOY!
