Oktoberfest Casserole

  Dinner

In northeastern Ohio, we love German flavors. This delicious German casserole is a trifecta mash-up of my favorite dishes. It combines the flavors of classic cheesy hash brown casserole mixed with bratwursts and sauerkraut, and pretzels and beer cheese. It takes less than 10 minutes to mix up and only takes one bowl. It's sure to please everyone any time of the year.

Oktoberfest Casserole

Average Rating: 5

TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
YIELD: 12 servings.

Ingredients

  • 2 cans (10-1/2 ounces each) condensed cheddar cheese soup, undiluted
  • 1 cup beer or chicken broth
  • 1 cup sour cream
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 1 package (14 ounces) fully cooked bratwurst links, chopped
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 2 cups shredded cheddar cheese
  • 2 cups pretzel pieces

Instructions

  • 1.
    Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, chopped bratwurst and cheese. 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.

Nutrition Facts

1 serving: 356 calories, 21g fat (10g saturated fat), 49mg cholesterol, 884mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 13g protein.

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