Oktoberfest Casserole

Total Time Prep: 15 min. Bake: 1-1/2 hours + standing
Yield 12 servings
Contest Winner
Test Kitchen Approved
In northeastern Ohio, we love German flavors. This delicious casserole is a trifecta mashup of my favorite dishes. It combines the flavors of classic cheesy hash brown casserole with bratwursts and sauerkraut, pretzels and beer cheese. It takes less than 10 minutes to mix and takes only one bowl. It's sure to please everyone any time of the year. —Sarah Markley, Ashland, Ohio

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 can (14 ounces) sauerkraut, rinsed and well drained
  • 2 cups shredded cheddar cheese
  • 1 package (14 ounces) fully cooked bratwurst links, chopped
  • 2 cups pretzel pieces

Directions

  1. 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.
  2. Uncover; bake 30 minutes. Top with pretzel pieces. Bake casserole 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.

In northeastern Ohio, we love German flavors. This delicious casserole is a trifecta mashup of my favorite dishes. It combines the flavors of classic cheesy hash brown casserole with bratwursts and sauerkraut, plus pretzels and beer cheese. It takes less than 10 minutes to mix and uses only one bowl. It's sure to please everyone any time of the year. —Sarah Markley, Ashland, Ohio
Recipe Creator

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