Hot Dogs and Sauerkraut Casserole with Root Vegetables
A hearty one-dish casserole combining hot dogs with tangy sauerkraut and a medley of vegetables including carrots, apples, potatoes, and mushrooms. This comforting baked dish balances savory and slightly sweet flavors with the distinctive earthiness of caraway seeds. The sauerkraut softens during baking while the vegetables become tender, creating a cohesive, warming meal. The hot dogs stay moist nestled beneath the sauerkraut mixture. Perfect for weeknight dinners or casual family gatherings, this recipe delivers classic comfort food with minimal prep. What sets this version apart is the addition of fresh vegetables and apple, which add texture and brightness to traditional sauerkraut and frankfurter combinations, transforming a simple ingredient list into a complete, balanced casserole.
Ingredients
- 32 ounces sauerkraut, drained
- 1 teaspoon caraway seeds, whole
- ½ teaspoon pepper, ground
- ⅛ teaspoon salt, fine
- ¼ cup carrots, grated
- ¼ cup apple, choppedpear1:1Full guide →
- ½ cup red potato, chopped
- 4 mushrooms mushrooms, choppedcelery4:1/4 cupFull guide →
- ⅛ cup onion, minced
- 8 ounce hot dogs, packageturkey frankfurters1:1
- 1 cup chicken broth, unsalted or low-sodiumvegetable broth1:1Full guide →
Instructions
- 1
Arrange hot dogs in the bottom of a casserole dish.
- 2
Mix drained sauerkraut with grated carrots, chopped apple, chopped potato, chopped mushrooms, and minced onion.
- 3
Season the mixture to taste.
- 4
Spread sauerkraut mixture over hot dogs.
- 5
Pour chicken broth over the top.
- 6
Cover the casserole.
- 7
Bake at 350 degrees Fahrenheit for 40 minutes.
Tips
Drain sauerkraut thoroughly before mixing to prevent excess liquid from making the casserole soggy. Press gently with paper towels if needed.
Chop vegetables into similar sizes so they cook evenly and distribute throughout the dish, creating balanced bites with each serving.
Use low-sodium chicken broth to control salt levels since sauerkraut and hot dogs already contribute saltiness.
Good to Know
Refrigerate covered up to 3 days. Reheat covered at 325 degrees Fahrenheit until warmed through.
Assemble the casserole through the step of pouring broth, cover tightly, and refrigerate up to 8 hours. Bake as directed, adding 5-10 minutes if starting from cold.
Serve directly from the casserole dish with crusty bread or rye bread to soak up juices. Pair with a simple green salad or coleslaw for contrast.
Common Mistakes
Do not skip draining the sauerkraut to avoid waterlogging the casserole.
Do not omit the cover during baking to prevent the top layer from drying out.
Substitutions
FAQ
Can I freeze this casserole?
Yes, freeze unbaked or after baking in an airtight container up to 2 months. Thaw overnight in the refrigerator and reheat covered at 325 degrees Fahrenheit until warmed through, about 30-40 minutes.
What if I don't have chicken broth?
Use vegetable broth, beef broth, or water as substitutes in equal amounts. Beef broth pairs especially well with hot dogs and sauerkraut for deeper flavor.
Can I make this in a slow cooker?
Yes, layer hot dogs and sauerkraut mixture in a slow cooker, pour broth over, cover, and cook on low 4-5 hours or high 2-3 hours until vegetables are tender.