A delightful twist on traditional baked sauerkraut, this casserole combines tangy and sweet flavors with a hint of smokiness.
Preheat your oven to 325°F.
Preheating ensures even cooking from the start.
In a large skillet, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped bacon to the skillet and cook until crispy.
Crispy bacon adds a delightful texture to the casserole.
Stir in the diced onion and sliced apples, cooking until softened.
Cook the onions until translucent for a sweeter flavor.
In a mixing bowl, combine the sauerkraut, diced tomatoes, brown sugar, and white wine.
Mix thoroughly to evenly distribute the flavors.
Add the cooked bacon, onions, and apples to the bowl and mix well.
Ensure all ingredients are well combined for consistent flavor.
Transfer the mixture to a baking dish and cover with foil.
Covering the dish helps retain moisture during baking.
Bake in the preheated oven for 1 hour.
Check halfway through to ensure even cooking.
Remove the foil and bake for an additional 30 minutes to allow the top to brown slightly.
A browned top adds a lovely texture and appearance.
Serve warm and enjoy your savory baked sauerkraut casserole.
Garnish with fresh parsley for a pop of color and freshness.
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