Tomatoes with Sauerkraut: A Casserole

By cookingwithleftovers
December 22, 2015
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Author Notes: With a bunch of kraut still hanging out in the back of my fridge, and some winter fridge tomatoes, I had to find a way to combine them…

Be careful. Hot and tasting heavily of kraut, you can eat it all in one sitting!

Serves: 4

  • 1 cup sauerkraut, with 1/4 cup juices
  • 2 cups fresh tomatoes, chopped, with juices
  • 1/2 cup brown rice
  • 1/2 cup water
  • 1/4 cup Parmesan, shredded
  1. Combine the sauerkraut, tomatoes, and rice in a casserole pan. Season well.
  2. Cover and bake at 425 degrees for 45 minutes, or until the water is all gone and the rice is done.
  3. Uncover and sprinkle the top with Parmesan. Bake for a few more minutes until the cheese is melted.
  4. This is super krauty. You can use the juice if you want it to really taste like kraut, or you can substitute it for water, or you can wash your kraut if you want it to be less on the kraut side. I like my mouth to water.

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