Cheesy Sauerkraut and Ham Bake: A Comforting, Savory Casserole

When you want a dinner that is hearty, cozy, and full of savory flavor, Cheesy Sauerkraut and Ham Bake is a wonderfully satisfying choice. It brings together tangy sauerkraut, smoky ham, creamy sauce, and plenty of melted cheese in one bubbling casserole.

Sauerkraut gives the dish a bright, slightly sour flavor that balances the richness of the ham and cheese. Baking everything together allows the flavors to blend while the cheese develops a beautifully golden top.

Why You’ll Love This Recipe

This bake is especially useful when you have leftover ham that needs a new purpose. Instead of simply reheating it, you can turn it into a completely different meal.

The combination works because every ingredient contributes something different:

• Sauerkraut adds tanginess and texture.
• Ham brings salty, smoky, meaty flavor.
• Cheese adds richness and a creamy, stretchy finish.
• Onion and garlic create a flavorful base.
• Creamy sauce ties everything together.
• Caraway seeds, if desired, add a subtle traditional note that pairs particularly well with sauerkraut.

The result is a casserole that is comforting without being complicated.

Ingredients

For approximately 6 servings, you’ll need:

• 2 pounds sauerkraut, drained
• 2½ cups diced cooked ham
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1½ cups milk
• ½ cup sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon caraway seeds, optional
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• 1½ cups shredded Swiss cheese
• 1 cup shredded mozzarella cheese
• ½ cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh parsley, optional

A Note About the Sauerkraut

Sauerkraut can vary considerably in how salty and acidic it tastes. Before assembling the casserole, drain it well and taste a small amount. If it is particularly salty or strongly acidic, give it a quick rinse under cool water and squeeze out excess liquid.

This small step can make a big difference in the finished dish.

Step-by-Step Method

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish with butter or cooking spray.

Set the dish aside while you prepare the filling.

Step 2: Drain the Sauerkraut

Place the sauerkraut in a colander and allow it to drain thoroughly.

Press it gently with the back of a spoon to remove excess liquid. You can also squeeze small handfuls between your hands.

Avoid leaving too much liquid in the sauerkraut because it can make the casserole watery.

Once drained, roughly chop any particularly long strands so the casserole is easier to serve and eat.

Step 3: Sauté the Onion and Garlic

Melt the butter in a large skillet over medium heat.

Add the chopped onion and cook for approximately 4–5 minutes, stirring occasionally, until it becomes soft and translucent.

Add the minced garlic and cook for another 30–60 seconds.

Be careful not to brown the garlic too much. You want it fragrant rather than bitter.

Step 4: Make the Creamy Sauce

Sprinkle the flour over the onion and garlic mixture.

Stir continuously for about 1 minute. This creates a simple roux that will help thicken the sauce.

Slowly pour in the milk while whisking or stirring constantly.

Continue cooking for several minutes until the mixture begins to thicken.

Reduce the heat to low and stir in:

• Sour cream
• Dijon mustard
• Smoked paprika
• Black pepper
• Caraway seeds, if using

Don’t let the sauce boil vigorously after adding the sour cream. Gentle heat helps keep the sauce smooth.

Step 5: Combine the Ham and Sauerkraut

Add the drained sauerkraut and diced ham to the skillet.

Stir everything together until the ham and sauerkraut are evenly coated with the creamy sauce.

Cook for about 2–3 minutes, just long enough to warm the mixture.

Taste it before adding additional salt. Ham, sauerkraut, and cheese can all contain quite a bit of salt, so extra seasoning may not be necessary.

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