"It's bad luck if you don't eat pork and sauerkraut on New Year's Day!" My parents have reminded of this every year since I've been on my own. Luckily, I like pork and sauerkraut. But I enjoy casseroles even more. So, why not combine the two? Here's what I throw together every New Year's Day. For all that delicious luck!
Good Luck Casserole
⅓ cup all-purpose flour
1 cup chicken broth
1 cup milk (I use almond milk)
¼ cup sour cream
1 small onion, finely chopped (or dried minced onion to taste)
1 cup shredded Cheddar cheese
1 cup drained sauerkraut
A couple dashes of Mrs. Dash to taste (or the spices you enjoy)
16 ounce frozen O'Brien potatoes
1 lb. smoked sausage or kielbasa, cut up into bite-sized pieces
Preheat an oven to 350 degrees F. Grease a 9x13-inch baking dish. Whisk the flour, chicken broth, 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 (or dried minced onion), Cheddar cheese, sauerkraut, and seasonings in a large mixing bowl. Stir the sour cream sauce into the sauerkraut mixture; fold the potatoes and sausage 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.