Rice and Sauerkraut Casserole

If your oven runs hot, start at 225 °C and increase the temperature later if needed.

The drier the sauerkraut, the creamier the casserole will be and the less it will release liquid.

Let the rice steam briefly without the lid so it won’t become mushy later.

This method makes the onion milder and helps it brown more evenly in the lard.

Break the minced meat up well while frying so the layers will hold together better later.

Evenly thick slices help the sausage crisp up similarly throughout.

Grease the edges especially well, as the casserole is most likely to stick there.

Press the layers down slightly so the casserole holds together better when serving.

Stir the sour cream briefly to smooth it so it spreads more easily.

If the top darkens too quickly, cover the dish loosely with foil during the second half of baking.