Sauerkraut Casserole

Sauerkraut Casserole – When it comes to comfort food, few dishes can match the hearty satisfaction of a Sauerkraut Casserole. This family-favorite recipe brings together savory ground beef, tangy sauerkraut, and creamy cheese in a perfectly comforting combination. It’s an ideal choice for a family dinner, and even better, it’s incredibly easy to prepare.

I still remember the first time I made this dish. It was a cold evening, and I was craving something warm and comforting. As the casserole baked, the mouthwatering aroma filled our home, creating an instant sense of warmth and coziness. When I served it, my husband’s eyes lit up with every bite, and even my pickiest eater couldn’t help but ask for seconds. Since that night, this casserole has become a staple in our home.

Now, I have to admit, I wasn’t always a fan of sauerkraut. In fact, I was hesitant to try this recipe at first, worried that the sauerkraut would overpower everything. But I was pleasantly surprised! The casserole balances the tang of the sauerkraut with plenty of meat, egg noodles, and a secret ingredient—brown sugar—that ties it all together. The combination of tomato soup, swiss cheese, and the slightly sweet, earthy flavor with just a hint of bitterness from the sauerkraut is simply irresistible.

Here’s how you can make this classic comfort dish. Start by preheating your oven to 350°F. Grease a 9×13 pan and set it aside. In a large skillet, cook ground beef with onion, garlic powder, parsley, and a pinch of salt and pepper. Brown the beef and cook the onions until they’re translucent.

Meanwhile, cook the egg noodles according to the package directions. While the noodles are boiling, drain the sauerkraut and spread it evenly in the bottom of the prepared pan. Sprinkle with brown sugar.

Once the noodles are cooked and drained (but not rinsed), layer them over the sauerkraut and brown sugar. Top with the browned beef mixture.

Why You’ll Love This Sauerkraut Casserole

What sets this Sauerkraut Casserole apart is its remarkable blend of flavors. The tangy sauerkraut pairs beautifully with the savory beef and creamy cheese, creating a satisfying harmony in every bite. Its adaptability also makes it a standout, as you can easily tweak the ingredients to suit your taste. Plus, it’s a convenient make-ahead dish, perfect for busy weeknights or hosting guests.

Ingredients for Sauerkraut Casserole

Ground Beef: I chose ground beef for this recipe because it not only adds substance to the dish but also delivers a rich, savory flavor. The higher the quality of beef you use, the tastier your casserole will be.

White Onion: The humble onion brings a touch of sweetness to the dish, complementing the beef perfectly. I recommend using a medium-sized onion, finely chopped, to ensure that every bite has a well-balanced blend of flavors.

Garlic Powder: Garlic powder is my go-to when I want to effortlessly enhance the flavor. It adds just the right amount of garlicky warmth without overwhelming the dish. If you’re a garlic lover, feel free to sprinkle in a bit more!

Dried Parsley: Don’t overlook dried parsley! While it may seem like just a garnish, it actually imparts a subtle herbal flavor that enhances the beef. It’s those small details that really elevate the dish.

Tomato Soup: Using tomato soup as the base may seem unconventional, but trust me, it works wonders. Its rich, tangy flavor ties all the ingredients together, and you’ll be pleasantly surprised by how well it complements the dish.

Egg Noodles: Egg noodles are the perfect choice for this recipe. Their texture is just right—they absorb the flavors beautifully without becoming too soft or mushy. Be sure to cook them until they’re al dente to maintain that ideal texture.

Sauerkraut: The real star of this casserole is the sauerkraut, which adds a tangy kick and a delightful crunch. Just make sure to drain it properly so it adds flavor without making the dish too wet.

Brown Sugar: To balance the tanginess of the sauerkraut, I like to add a hint of brown sugar. This little twist enhances the overall flavor and brings out the best in the other ingredients.

Swiss Cheese: Swiss cheese is my top choice for this recipe. Its mild, nutty flavor and perfect melt make for a gooey, golden topping that ties everything together.

Salt & Pepper: Finally, don’t forget to season with salt and pepper to taste. Remember that both the sauerkraut and cheese will contribute some saltiness, so adjust accordingly.

How To Make This Sauerkraut Casserole

• Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
• Cook the ground beef in a skillet, seasoning with onion powder, parsley, salt, and pepper. Cook until the beef is browned.
• Prepare the egg noodles according to the package instructions.
• Spread the sauerkraut evenly across the bottom of the greased baking dish and sprinkle with brown sugar.
• Layer the cooked noodles over the sauerkraut, followed by the beef mixture.
• Mix together the water and tomato soup in a bowl, then pour it evenly over the beef layer. Finish by sprinkling cheese on top.
• Bake for 30 to 45 minutes, or until bubbly and golden. Let it cool for 5 minutes before serving.

Storage Options

• Refrigerator: Store in an airtight container for up to 3-4 days. Reheat in the oven or microwave.
• Freezer: Freeze portions in airtight containers or freezer bags for up to 2-3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) for about 20 minutes or until warmed through.

Variations and Substitutions

• Protein: Swap ground beef with ground turkey, chicken, or plant-based crumbles for a lighter option.
• Vegetarian: Skip the meat and add mushrooms or tofu for texture.
• Cheese: Use Swiss, cheddar, or mozzarella instead of traditional cheese for a different flavor profile.
• Grains: Replace rice with quinoa, barley, or mashed potatoes for a heartier base.
• Sauerkraut Substitutes: If you’re not a fan of sauerkraut, try using sautéed cabbage or pickled vegetables for a milder tang.

SAVE THIS SAUERKRAUT CASSEROLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Sauerkraut Casserole

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6

Ingredients

• 2 lb ground beef
• 1 medium white onion chopped
• 2 tsp garlic powder
• 2 tsp dried parsley
• 2 cans 10.75 oz each tomato soup
• 1 can 10.75 oz warm water
• 1 package wide egg noodles
• 2 cans 14 oz each sauerkraut, drained well
• 3/4 cup brown sugar
• 2 cups Swiss cheese shredded
• Salt & pepper to taste

Instructions

• Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
• In a skillet, cook the ground beef with the chopped onion, garlic powder, parsley, salt, and pepper until browned.
• Cook the egg noodles according to the package instructions.
• In the prepared baking dish, layer the drained sauerkraut, then sprinkle with brown sugar.
• Add the cooked egg noodles on top of the sauerkraut.
• Layer the browned beef mixture over the noodles.
• In a bowl, mix the tomato soup with the warm water until smooth. Pour this mixture over the beef.
• Top everything with shredded Swiss cheese.
• Bake for 30 to 45 minutes, or until the cheese is golden and bubbly.
• Let the dish rest for 5 minutes before serving. Enjoy!