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    You are in: Home / Recipes / German Sauerkraut and Potato Casserole Recipe
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    German Sauerkraut and Potato Casserole

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 30, 2011

      This is SOOO good. Really hits all the right notes-creamy, salty and tangy. Vegetarian Boca sausage found in the freezer section of your local market provides a spicier version, but I like it with vegetarian hot-dogs or tofu dogs also from the freezer section -try Trader Joe's even some Wal-marts. Canned Worthington Hot dogs also work. If you don't have enough sour cream use Mushroom soup for part of it. YUM.

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    • on September 27, 2008

      This was an excellent meal. I'm afraid I lost the vegetarian part because I used kielbasa for the sausage. But it was wonderful that way. Thanks for a keeper recipe. Make for Aus/NZ Swap#20

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    • on May 30, 2008

      This was really great. I didn't have "regular" vegetarian sausage, so I used soyrizo, soy chorizo. It has cumin in it, and a lot of other spice, but it was really good in this. I upped the amount of sour cream to about double when I made it too.

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    Nutritional Facts for German Sauerkraut and Potato Casserole

    Serving Size: 1 (308 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 517.1
     
    Calories from Fat 243
    47%
    Total Fat 27.1 g
    41%
    Saturated Fat 6.1 g
    30%
    Cholesterol 13.6 mg
    4%
    Sodium 1518.0 mg
    63%
    Total Carbohydrate 52.6 g
    17%
    Dietary Fiber 10.6 g
    42%
    Sugars 5.9 g
    23%
    Protein 22.5 g
    45%

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