Pork Sauerkraut Casserole |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I get lots of compliments on this tangy pork dish, so I fix it often, writes Ann Yaeger from Houston, Texas. To speed preparation, Anne uses frozen has browns instead of peeling and slicing potatoes. Ingredients:
1 can (27 ounces) sauerkraut, drained |
4 cups frozen cubed hash brown potatoes, thawed |
6 pork chops (1 inch thick) |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 medium onion, chopped |
1/2 cup water |
1/4 cup packed brown sugar |
2 tablespoons cider vinegar |
Directions:
1. In an ungreased 13-in. x 9-in. baking dish, combine sauerkraut and hash browns. Top with pork chops. Combine soup, onion, water, sugar and vinegar; pour over all. Bake, uncovered, at 350° for 1-1/2 hours. Yield: 6 servings.
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