Pork and Sauerkraut Casserole | It's Only Food w/ Chef John Politte

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are more affordable.

sauerkraut

🥗Healthier: homemade sauerkraut

💰Cheaper: canned cabbage

Homemade sauerkraut is fresher, while canned cabbage is budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor while water is the most economical option.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds sweetness, while yellow mustard is more cost-effective.

Cook the noodles according to package directions, strain, and set aside.

Preheat oven to 350°F.

Dice the onion and celery and place them in a bowl.

Trim and dice the pork and set it into a separate bowl.

Mince the garlic and set it in a small bowl.

Add the oil into a stock pot or Dutch oven over medium heat, and add the diced pork, celery, and onions.

Add salt and pepper. Cook and stir until the pork is browned and the vegetables start to sweat.

Add the fresh garlic, and stir well.

Add the whole can of sauerkraut, juice, and all, into the mix and stir well.

Add the mushroom soup and ½ cup cream and stir well.

Add the noodles and stir well to incorporate all the ingredients.

Place the mixture into a well-greased casserole dish, cover or wrap in foil, and bake at 350°F for 1 ½ hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens