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Oktoberfest Casserole

In northeastern Ohio, we love German flavors. This delicious casserole is a trifecta mashup of my favorite dishes. It combines the flavors of classic cheesy hash brown casserole with bratwursts and sauerkraut, pretzels and beer cheese. It takes less than 10 minutes to mix and takes only one bowl. It's sure to please everyone any time of the year. —Sarah Markley, Ashland, Ohio
  • Total Time
    Prep: 15 min. Bake: 1-1/2 hours + standing
  • Makes
    12 servings

Ingredients

  • 2 cans (10-1/2 ounces each) condensed cheddar cheese soup, undiluted
  • 1 cup beer or chicken broth
  • 1 cup sour cream
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 2 cups shredded cheddar cheese
  • 1 package (14 ounces) fully cooked bratwurst links, chopped
  • 2 cups pretzel pieces

Directions

  • Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes.
  • Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving.
  • Freeze option: Freeze cooled potato mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Test Kitchen tips
  • Choose a beer you enjoy drinking to use in this recipe.
  • Substitute any flavor of brats or pretzel pieces to add more flavor.
  • Nutrition Facts
    1 serving: 356 calories, 21g fat (10g saturated fat), 49mg cholesterol, 884mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 13g protein.

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