Sauerkraut Caserole

I’ll be honest, I wasn’t a huge fan of sauerkraut until recently. In fact, I was nervous to try this recipe, for fear the sauerkraut would overpower everything. However, this casserole includes plenty of meat and egg noodles, plus a surprise ingredient that pulls it all together… brown sugar! Paired with tomato soup and Swiss cheese, this combination is seriously amazing! I was blown away by the slightly sweet, earthy flavor, with just a hint of bitterness from the sauerkraut.

Don’t believe me? See how it all comes together in the video below, and scroll down to get the full ingredient list and step-by-step directions!

Why You’ll Love This Recipe

If you’re looking for a comforting and hearty meal, this sauerkraut casserole is perfect. The balance of flavors, from the savory beef to the tangy sauerkraut and the sweet touch of brown sugar, creates a unique taste experience. Plus, it’s a great way to introduce sauerkraut to those who might be skeptical.

Kitchen Equipment You’ll Need

• 9×13-inch baking pan
• Large skillet
• Large pot for boiling noodles
• Mixing bowl

Ingredients

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

Preparation

1. Preheat oven to 350°F. Grease a 9×13-inch pan and set aside.
2. In a large skillet, add ground beef, onion, garlic powder, parsley, salt, and pepper. Brown the hamburger and cook the onion until it’s translucent.
3. Prepare egg noodles according to package directions.
4. While noodles are cooking, drain sauerkraut and pour into the bottom of the prepared pan. Sprinkle with brown sugar.
5. Next, pour drained (but not rinsed) egg noodles over the sauerkraut and brown sugar layer, followed by the hamburger mixture.
6. In a separate bowl, mix 1 can of warm water with 2 cans of tomato soup. Stir until smooth. Pour over the hamburger mixture, making sure the soup spreads into the corners of the pan. Top with cheese.
7. Bake at 350°F for 30-45 minutes until cheese is brown and edges are bubbling. Let stand 5 minutes before serving.

Tips for Success

• Ensure the sauerkraut is drained very well to prevent excess moisture in the casserole.
• Don’t rinse the noodles after cooking; this will help them hold onto the sauce better.

Additional Tips and Variations

For a different flavor profile, try adding a teaspoon of caraway seeds to the sauerkraut layer. You can also use a different type of cheese, like cheddar, for a sharper taste.

Nutritional Highlights (Per Serving)

This casserole offers a balanced mix of protein, carbohydrates, and healthy fats, making it a satisfying meal. It’s packed with vitamins from the sauerkraut and calcium from the cheese.

Frequently Asked Questions (FAQ)

Can I use a different kind of meat? Absolutely! Ground turkey or chicken can be great alternatives to beef.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days.

Conclusion

This sauerkraut casserole is a wonderful dish that’s both surprising and comforting. I invite you to give it a try and let the flavors surprise you. Share your experiences and any variations you try in the comments below!