oktoberfest casserole
Oktoberfest Casserole
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:
- 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.
- 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.
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