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Bean and Sauerkraut Casserole

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“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:
12mins
SERVES:
14
YIELD:
3 casserole
UNITS:
US

Ingredients Nutrition

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.

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