This rye bread boat dip is nothing new, but it never disappoints. Excellent for gatherings at home or at parties. You can substitute corned meat for the chipped beef and add more celery salt to the Beau Monde spice.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ⅓ cup all-purpose flour
- 2 teaspoons chicken bouillon granules
- 1 cup water
- 1 cup milk
- ¼ cup sour cream
- 1 small onion, finely chopped
- 1 cup shredded Cheddar cheese
- 1 cup drained sauerkraut
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon caraway seeds (Optional)
- 3 tablespoons unsalted butter, melted
- 1 (16 ounce) package frozen shredded hash brown potatoes
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- 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.
- 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.
- Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.
Nutrition Facts
| Calories | 368 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 13 g |
| Sodium | 681 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Tangy & Delicious!! I doubled this because I wasn’t sure one recipe would make enough–and I wanted to use the whole jar of sauerkraut at once. 🙂 I followed the recipe almost as written with the following exceptions: I need to eat gluten-free, so I subbed cassava flour (1:1) for the regular flour, added almost 3 total cups of a shredded 4-cheese blend since that’s what I had on hand & didn’t want just a little left over, subbed onion powder & dried minced onion for the chopped fresh onion since I didn’t have one on hand, and omitted the caraway seeds since I didn’t have any. I tried to keep the flavor as close to the original recipe as possible, but you can’t help not having all the ingredients on hand sometimes. We also don’t care for chunks of onion in foods unless they’ve been sauteed first, so the onion subs were perfect for our family. I also added gluten-free French-fried onions to the top for the last 10 minutes–that was definitely the right choice! It turned out perfect, and my family can’t stop dipping into the baking dish! I assembled this in the afternoon, but since we ended up going out to eat at the last minute, I just stuck the two pans (8×8 & 9×13) in the fridge before we left. Later in the evening, I baked the smaller pan for approx. 40 min. total (30 min + add’l 10 min. with the French fried onions on top–put into the oven while it was preheating since the dish was cold & started the timer when the oven got to about 265 degrees). I offered my husband a bite from my little tasting bowl, and he finished the bowl & went to get his own. So, I refilled my bowl & offered my teenage daughter a bite. She asked if she could have the rest of that bowl. So, I’m on my 4th bowl now–though I’ve only consumed 2 of them. I have a feeling this will be a favorite recipe in coming days! One more thing–to turn this from a side into a main dish, I bet it would be delicious with ham or maybe even pork loin in it. Thank you for the fantastic recipe!!
Loved it! I’m dairy sensitive, so I reduced the milk by half (replaced the other half with water), replaced the sour cream with almond milk yogurt, and reduced the amount of cheese (used lactose-free extra sharp white cheddar). Still tasted fabulous.
Wonderful! Doubled it so I could thin it the next day and add hot links, cut small and serve it as soup. Next time I may add some beer. Wonderful recipe!
I thought this was so good. Sauce is easy to make, I prefer this to a canned soup. They make sauerkraut in a 8 oz. can so that was perfect. The only thing I did differently was to saute the onions to ensure that they came out tender. This was even better reheated the next day.
Excellent side dish. I did not have caraway seeds. Not needed. I also used fresh potato and that works just fine. My husband is off -the-boat Polish and says it is very similar in flavor to the pierogi i filling they use. Made it twice already and plan to make it again!
I made it as the recipe called for and I thought it was fabulous. Had some friends over and made it with baked pork chops and everyone loved it. I always make the recipe as called the first time then I make changes to suit my taste but I won’t change a thing. It’s great just the way it is.
We love sauerkraut and have 11 quarts of it that my husband made from our garden this past year…now I have another fabulous recipe to use. I used the basic recipe exactly as written and added a 1/2 cup diced red and green peppers to add some color to it. Also used a little extra cheese to cover the top….very good! Will definetly make again….
My guy thought this was the bomb! I halved the recipe we still had enough for two dinners and he is asking when I will make it again. Now that is a WINNER!
Really like this recipe. I used shredded fresh potatoes instead of frozen, but otherwise followed exactly. Have made it several times now. By the way, I used the cheese sauce, minus sauerkraurt, to make a cauliflower au gratin that was also delicious. Really like that sauce.
have made this twice. a crowd pleaser. i increased the sauerkraut to 1 1/2 cups. for vegetarians–veggie dogs work very well in this recipe.
I didn’t get to taste this because my husband and his friend downed the whole pan. No leftovers. I am going to consider that a success.
Creamy, tangy, cheesy. I was looking for a recipe that had sauerkraut and hash browns together, like I had at a Dutch friends house as a young adult. I made it with caraway seeds, which I love, but I wouldn’t next time, as it dominated the dish. Not something for kids as it is too sour for their sensitive palate.
Yum. Everything fit into a 7 x 11 pan and cooked it a tad longer. I put parsley on top, mainly for color. Next time, perhaps I will put bell pepper inside or something green …. the color is pale. I used red onions. I used 1 1/2 C. Sauerkraut and it could use more. Thank you for the recipe!!
This turned out delicious! The only thing I changed was that I used an extra-sharp cheddar cheese (just by preference, definitely not required). We looked forward to the leftovers of this side dish more than the main meal XD. Will definitely be making this again and hope to have an opportunity to bring this to a potluck to show off.
Almost any recipe with saurkraut gets 5 stars from me! This was really good! I put it on top of some ground pork & while the color of the dish is very bland – I really like it! Definitely DO NOT skimp on the potatoes! I didn’t have enough (which I found out about right when I was combining everything) and it turned out a bit runny.
Turned out awesome! Made with and pepper pork roast surrounded with potatoes parsnip and carrots with saurkraut caraway sprinkle salt and pepper covered and cooked at 325 5 hours – awesome!
All I can say is AWESOME!!!
Perfect!
I was so skeptical of this dish because I am NOT a saurkraut fan. The only thing I did differently was add more cheddar cheese than it called for. This came out bubbly, cheesy, and SO DELICIOUS!! I loved the very edges of the casserole that browned nicely in the pan. I find any excuse to make this!
It seems odd that we didn’t like this given the ingredients. The only changes were to shred four potatoes instead the pre-packaged hashabrowns (I only seen the shredded variety around here a handful of times anyway) and one chicken bouillon cube for the loose kind. I forgot the butter, but didn’t miss it. We thought this was too salty, and the caraway gave it a weird taste (according to my fiance). This could easily be tweaked to skip the salt, reduce the caraway and add some onion and garlic.
wonderful and a crowd pleaser.