Bean and Sauerkraut Casserole

A sweet and sour casserole. Pennsylvania Dutch style. Makes a LARGE casserole. So you can either bake it in a 9x13 pan or 3- 1 1/2 quart casserole dishes (1 to heat or take to a potluck, 2 for the freezer).

• Ready In: 12 mins
• Serves: 14
• Yields: 3 casserole

Ingredients

• 4  cups  pork & beans or 4  cups great northern beans
• 4  cups sauerkraut, drained
• 2  cups applesauce
• 1  cup brown sugar, lightly packed
• 1  teaspoon prepared yellow mustard
• 1  teaspoon seasoning salt, blend
• 1⁄3 cup  chopped onion
• 1  chopped garlic clove
• 1⁄4 cup molasses (optional)
• 2 -3  slices bacon, cooked and crumbled

Directions

1. In a large bowl, mix ingredients in order given.
2. Lightly grease 3- 1 1/2 quart casserole dishes or 1-9x13 pan.
3. Divide bean and sauerkraut mixture evenly between the baking dishes and cover with foil or lids.
4. Bake for 2 hours at 350°F Adding a little water when beans seem a little dry.
5. Serve as a side for meat patties or along side of baked macaroni and cheese. Might also be good over toast or rice.