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Sauerkraut Casserole

Savory Sauerkraut Casserole for Cozy Family Dinners

This Savory Sauerkraut Casserole is a comforting blend of ground beef, sauerkraut, and Swiss cheese for cozy family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Ground Beef Use high-quality beef for a richer taste.
  • 1 medium White Onion Finely chopped.
  • 1 teaspoon Garlic Powder Adjust based on taste.
  • 1 teaspoon Dried Parsley Can be swapped with fresh parsley.
  • 1 can Tomato Soup Mix with warm water.
  • 8 ounces Egg Noodles Cook until al dente.
  • 16 ounces Sauerkraut Well-drained.
  • 1 tablespoon Brown Sugar To balance the tanginess.
  • 1 cup Swiss Cheese Shredded.
  • to taste Salt Season accordingly.
  • to taste Pepper Season accordingly.

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a skillet, brown the ground beef with the chopped onion, garlic powder, parsley, salt, and pepper for 5-7 minutes.
  3. Cook the egg noodles in salted boiling water according to package instructions until al dente for 6-8 minutes.
  4. Spread the drained sauerkraut in the baking dish and sprinkle brown sugar on top.
  5. Layer the cooked egg noodles over the sauerkraut.
  6. Spoon the beef mixture over the noodles, spreading evenly.
  7. Mix tomato soup with warm water until smooth, then pour over the beef layer.
  8. Sprinkle shredded Swiss cheese on top and bake uncovered for 30-45 minutes.
  9. Let sit for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 36gProtein: 24gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 750mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

This casserole can be made ahead and stored in the fridge. Add extra time if baking from cold.

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