- 1/3 cup all-purpose flour
- 2 teaspoons chicken bouillon granules
- 1 cup water
- 1 cup milk
- 1/4 cup sour cream
- 1 small onion, finely chopped
- 1 cup shredded Cheddar cheese
- 1 cup drained sauerkraut
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon caraway seeds (optional)
- 3 tablespoons unsalted butter, melted
- 1 (16 ounce) package frozen shredded hash brown potatoes
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Whisk the flour, bouillon granules, water, 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, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes 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.