click here to browse my free resources!

Whether you call it a casserole or a hotdish, this is such a versatile entrée! I love a good casserole when the weather turns colder especially; it’s such a comfort food. And there are so many variations. I call this a Fall Festival Casserole because the ingredients start making their reappearance in my kitchen during this season, and the sauerkraut reminds me of confetti at a party!


Fall Festival Casserole

Fall flavors come together to celebrate the season in this comfort food casserole
Course Main Course
Cuisine American
Keyword ground pork, casserole, hotdish, quinoa, fall
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6
Calories 400kcal
Author Heidi Gunderson, RDN, CDCES


  • 1 skillet or fry pan
  • 1 casserole dish or 13×9 pan
  • 1 cutting board


  • 1 lb ground pork
  • 2 tbsp olive oil
  • 1 small onion, diced about 1/2 cup
  • 1 large apple, diced about 1 cup
  • 1 medium sweet potato, diced about 2 cups
  • 2 cups multicolored cooked quinoa
  • 1 cup low sodium chicken broth
  • cup dry white wine optional
  • 2 cups sauerkraut
  • ½ tsp salt
  • ¼ tsp pepper


  • Cook quinoa as directed on package.
  • While quinoa is cooking, heat oven to 350℉.
  • In a large skillet or fry pan, add 1 TB olive oil (if needed) to prevent sticking.
  • Add the ground pork and break up into small pieces. Cook for several minutes until no longer pink.
  • Remove meat to a plate and set aside.
  • To the same pan, add 1 TB olive oil. Then add the diced onion, diced apple, and diced sweet potato. Cook on medium heat, stirring occasionally, until sweet potato is just fork-tender, about 5-8 minutes.
  • Reduce heat to low. Add chicken broth and wine and combine. Add pork back into mixture.
  • Turn heat off. Add the cooked quinoa to the pan and combine everything well.
  • Lightly spray a medium casserole dish with cooking spray. Then, transfer the skillet mixture to the casserole dish.
  • Top with the sauerkraut and spread over the casserole evenly. Sprinkle with salt and pepper if desired.
  • Bake at 350° for 30-35 minutes or until the sauerkraut is slightly browned and crispy.


Serving: 1.5cups | Calories: 400kcal | Carbohydrates: 27g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Sodium: 571mg | Fiber: 3.5g

More to Explore

Fall Festival Casserole

Whether you call it a casserole or a hotdish, this is such a versatile entrée! I love a good casserole when the weather turns colder

Read More »

Turkey Pumpkin Chili

I created this turkey pumpkin chili recipe to solve a couple of challenges at my house- which you may have too. First, what can I

Read More »

Ready to start your transformation?

Set up your free discovery call today!