If you tend to pass on sauerkraut because of its potent flavor, this sauerkraut casserole just might change your mind.
It takes the humble fermented cabbage and marries it with flavors like brown sugar, tomato soup and Swiss cheese to create the most delightfully sweet and savory one-dish meal.
Ingredients
2 lbs ground beef
1 onion diced
2 tsp garlic powder.
2 tsp dried parsley
Salt and pepper to taste
8 oz wide egg noodles cooked per package
2 14 oz cans sauerkraut, drained well.
3/4 cup brown sugar
2 10.75 oz cans tomato soup
1 10.75 oz can water
2 cups shredded Swiss cheese.
Instructions
1. Preheat oven to 350°F. Grease a 9×13 baking dish.
2. In a skillet, cook the beef with the onions, garlic, parsley and salt and pepper until browned.
3. Layer the drained sauerkraut in the baking dish and sprinkle with the brown sugar.
4. Top with the cooked egg noodles, then the beef mixture.
5. In a bowl, whisk together the tomato soup and water until smooth. Pour over the casserole.
6. Top with the shredded Swiss cheese.
7. Bake for 30-45 minutes until hot, bubbly and the cheese is melted.
8. Let stand 5 minutes before serving.
This sweet and savory twist on a sauerkraut casserole is stick-to-your-ribs comfort food bliss! So hearty and full of flavor.
The sauerkraut casserole is a versatile dish that can be easily customized to suit your taste.
For variations, consider substituting ground beef with ground turkey or chicken for a lighter option, or adding cooked sausage for extra flavor.
For a vegetarian twist, use sautéed mushrooms and bell peppers instead of meat.
You can also experiment with different cheeses, such as cheddar or Monterey Jack, and add a spicy kick with jalapeños or crushed red pepper flakes.
When it comes to storage, leftovers can be kept in an airtight container in the refrigerator for 3-4 days or frozen for up to 2-3 months.
Serve the casserole with a simple green salad or crusty bread, and consider garnishing with fresh herbs or a dollop of sour cream for added flavor.
This hearty dish pairs well with light beer or crisp white wine, making it a perfect choice for family dinners or gatherings.
Enjoy the comforting flavors and the flexibility of this delicious casserole!
How to Store Sauerkraut Casserole
Refrigerator:
Allow the casserole to cool completely, then transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap.
Store in the refrigerator for up to 3–4 days.
Freezer:
To freeze, let the casserole cool fully. Portion it into freezer-safe containers or wrap tightly with plastic wrap and foil.
It will keep well for 2–3 months. For best results, thaw overnight in the fridge before reheating.
Reheating:
Reheat in the oven at 350°F until warmed through (about 20–25 minutes for a full dish).
For individual portions, the microwave works great—heat in 30-second intervals until hot.
Variations and Tips
Switch Up the Protein:
Try ground turkey or chicken for a lighter version.
For extra flavor, use crumbled cooked sausage (smoked or spicy works great).
Want a vegetarian option? Swap the meat for a mix of sautéed mushrooms, bell peppers, and zucchini.
Play with the Cheese:
Not a fan of Swiss? Try cheddar, Monterey Jack, or mozzarella for a different cheesy profile.
A little Parmesan sprinkled on top adds a nice salty kick.
Add a Kick:
Mix in crushed red pepper flakes, a few dashes of hot sauce, or chopped jalapeños for a spicy twist.
Noodle Alternatives:
Use rotini, penne, or gluten-free pasta if you prefer something other than egg noodles.
Make It Creamier:
Stir in a dollop of sour cream or cream cheese into the tomato soup mixture for a richer texture.
Top It Off:
Add buttered breadcrumbs, crushed crackers, or a sprinkle of caramelized onions before baking for extra crunch and flavor.
Make Ahead Tip:
Assemble the casserole up to a day in advance, cover, and refrigerate until ready to bake.
You may need to add 5–10 minutes to the baking time if it’s going in cold.
Nutritional Information (Per Serving, approx.)
Calories: 460
Protein: 27g
Carbohydrates: 28g
Sugars: 11g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 1050mg
Fiber: 3g
Calcium: 250mg
Iron: 3mg
Note: These values are approximate and can vary based on the exact ingredients and brands used.
Swapping out cheeses, meats, or adding extras will affect the totals.
For more accurate tracking, consider using a nutrition calculator based on your ingredient labels.