Sauerkraut gratin

Ingredients for 2 servings:

• 250 g whole wheat pasta
• 450 g sauerkraut (pineapple herb)
• 1 cup of cream
• 1 cup sour cream
• 125 g cheese
• Salt
• pepper
• vegetable broth
• Butter or oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Casserole with sauerkraut and whole wheat pasta

Cook the pasta al dente according to the instructions and drain. In the meantime, grease the casserole dish with butter or oil. Pour the pineapple and sauerkraut mixture into the casserole dish and add the pasta. Spread the mixture evenly and pour over the cream and sour cream. If desired, lightly season with salt, pepper, and broth. Finally, sprinkle with grated cheese and bake in the oven at 180°C (convection oven) for 20-25 minutes. I hardly ever season this casserole because the sauerkraut and pineapple are already very flavorful. I also prefer whole-wheat pasta; regular pasta is a bit too bland. This portion is enough for two people, and there’s a little leftover for the next day. It’s also great for reheating in a pan with a splash of milk so it doesn’t get too dry.