I wanted to share a delicious recipe with you today for a fabulously family friendly casserole called German Casserole. This is a tasty dish that I have been making for my family for years. It uses simple ingredients and is quick and very easy to put together. This makes it a real favourite with me!
It uses cooked ham and potatoes. This easy casserole is the perfect way to use up these leftovers after having had a big holiday dinner. It is the perfect way to create something spectacularly tasty and new out of just what’s hanging around in your refrigerator.
The ham gets cubed and mixed together with some onion and sauerkraut. You then pop this mixture between layers of sliced potato. An egg custard gets poured over top and it is finished with a final generous layer of grated cheese before baking for the win! Your family is sure to love this!
What You Need To Make German Casserole
There is nothing complicated here unless you count the sauerkraut. If you are like me, however, you always have a can or a jar of it in the larder.
|2 cups cooked Ham|
|1 medium onion|
|3 TBS Butter|
|1 tsp paprika|
|2 pounds cooked potatoes, peeled and sliced|
|1 (28-oz) can sauerkraut|
|Salt and pepper to taste|
|2 large eggs|
|4 TBS milk|
|2 cups cheddar cheese|
Hints And Tips
1. Read through the recipe several times to help familiarise yourself with any ingredients, equipment, or cooking methods you will need to use/follow.
2. Assemble everything you need for the recipe prior to beginning. This can help to prevent you from leaving out anything integral to the recipe and helps speed up the preparation.
3. I normally use leftover cooked ham from a roast dinner, but you can also use cubed deli ham.
4. Make sure you drain and rinse your sauerkraut and drain it again well. Sauerkraut tends to be salty and you will want to wash most of the salt away if you can. You do not want it to be really wet or this might mess with the integrity of the dish.
5. I use leftover boiled potatoes, peeled. You can also use well drained canned potatoes, patted dry. I have even used frozen loose hash browns, thawed, with success in the past.
6. When you are cooking the onion do not let it brown or caramelise.
7. I have used a marble cheddar today which is a mix of dyed and undyed cheddar cheeses. You can use either or. Just make sure it is a strong cheddar for the best flavour.
8. Because most of the ingredients are a bit on the salty side do be judicious with your use of salt, however, feel free to be generous with the black pepper!
How To Make This German Casserole Recipe
Nothing could be simpler!
Preheat your oven to 350*F.
Melt the butter in a large skillet. Once it begins to foam add the onion and the ham. Cook, stirring frequently, until the oven is softened without allowing it to brown. Add the drained and rinsed sauerkraut. Sprinkle with paprika and mix well together.
Place half of the sliced potatoes in a buttered 9-inch casserole dish. Season with some salt and black pepper. Spread the ham/sauerkraut mixture over top. Cover with the remaining potatoes. Season lightly.
Beat the eggs and milk together. Pour this over the casserole. Use the tip of a knife to move things a tiny bit so that it gets right down to the bottom.
Sprinkle the grated cheese over top.
Bake in the preheated oven for 25 to 30 minutes until heated through, the eggs are set and the cheese is bubbling. Serve hot!
Suggestions For Serving German Casserole
This delicious casserole is great to make when you have leftover ham and potatoes. Usually, I will have both after a holiday dinner. It is a fabulous way to create something new and tasty from leftovers! Another tasty and easy-to-make casserole is the cabbage rolls casserole, great for those who can’t have enough cabbage!
Whenever I bake a ham, I always chop up the extras and pop them into airtight freezer bags, just to have on hand for dishes just like this one. Hearty suppers that won’t break the bank.
I also always like to boil extra potatoes when I can. If you are boiling some anyways, why not add a few extra to the pot to have ready to use for other things. You can never have too many cooked potatoes. They always get used up.
This casserole makes for a delicious midweek supper. It is hearty and incredibly tasty and can help to convert even the most devout sauerkraut hater into a lover. I have been known to buy a slab of ham at the deli-counter just to make this, but you can also use sliced ham or even canned ham with no problem at all.
All you need is some crusty bread on the side and perhaps a salad if you are so inclined!
To Sum Up
I just love dishes like this that you sort of putter together. Puttering is a kind of a mindless activity that requires no thought or concentration. Amazingly simple actions done with care and deliberation, simply and by hand!
Not only is this extremely easy to make, but incredibly tasty as well. It may not be all that attractive to look at, but what it lacks in looks it more than makes up for in flavour, with a beautiful blend of textures, colours, and tastes.
Quick and economical this is a real family pleaser. This German casserole recipe is an excellent do-over for ham and potatoes and destined to become a family favourite in your home also, I guarantee!
- 2 cups cubed cooked ham
- 1 medium onion, peeled and chopped
- 3 TBS butter
- 1 tsp sweet paprika15
- 2 pounds cooked potatoes, peeled and sliced
- 1 (28-oz) can of sauerkraut, drained, rinsed and drained again
- Salt and pepper to tase
- 2 large free-range eggs
- 4 TBS whole milk
- 2 cups of grated strong cheddar cheese
- Preheat your oven to 350*F. Melt the butter in a large skillet. Once it begins to foam add the onion and the ham. Cook, stirring frequently until the oven is softened without allowing it to brown. Add the drained and rinsed sauerkraut. Sprinkle with paprika and mix well together.
- Place half of the sliced potatoes in a buttered 9-inch casserole dish. Season with some salt and black pepper. Spread the ham/sauerkraut mixture over top. Cover with the remaining potatoes. Season lightly.
- Beat the eggs and milk together. Pour this over the casserole. Use the tip of a knife to move things a tiny bit so that it gets right down to the bottom.
- Sprinkle the grated cheese over top.
- Bake in the preheated oven for 25 to 30 minutes until heated through, the eggs are set and the cheese is bubbling. Serve hot!
Amount Per Serving: Calories: 513
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.