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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Preparation Time

  Cooking Time - 65 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. | 2. Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool. | 3. Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer. | 4. Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/3	cup		-	-	-	-
chicken bouillon granule	2	teaspoons		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
cheddar cheese	1	cup	shredded	-	-	-	-
sauerkraut	1	cup	drained	26.98	6.0776	1.2922	0.1988
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
caraway seed	1/2	teaspoon		3.4965	0.524	0.2076	0.1532
butter	3	tablespoons	unsalted melted	256.5	11.7855	8.0145	21.6
hash brown potato	1	package	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.