Go Back

Sauerkraut Casserole

Sauerkraut Casserole is a comforting, hearty dish packed with tangy sauerkraut, savory meat, and a flavorful creamy base, all baked to perfection. This recipe is an easy way to enjoy the unique taste of sauerkraut while bringing together a variety of textures and flavors
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or ground pork
  • 1 medium onion diced
  • 2 cups sauerkraut drained
  • 1 cup uncooked egg noodles
  • 1 can 10.5 oz cream of mushroom soup
  • ½ cup sour cream
  • 1 tsp paprika
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 1 cup shredded Swiss or cheddar cheese
  • 2 tbsp butter melted (optional, for topping)
  • ½ cup breadcrumbs optional, for topping

Equipment

  • Large skillet
  • Mixing bowls
  • 9x13 inch casserole dish
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Cook the Noodles:
  2. Boil the egg noodles in salted water according to package directions. Drain and set aside.
  3. Cook the Meat Mixture:
  4. In a large skillet over medium heat, cook the ground beef (or pork) and onion until the meat is browned and the onion is softened. Season with salt, pepper, and garlic powder. Drain excess fat if necessary.
  5. Layer the Casserole:
  6. Preheat your oven to 350°F (175°C).
  7. Spread the drained sauerkraut evenly in the bottom of a greased 9x13-inch casserole dish.
  8. Layer the cooked ground meat mixture over the sauerkraut.
  9. Mix the Sauce:
  10. In a mixing bowl, combine the cream of mushroom soup, sour cream, and paprika. Stir until smooth, then pour the mixture over the meat layer.
  11. Add the Noodles:
  12. Spread the cooked egg noodles evenly over the casserole. Sprinkle the shredded cheese on top.
  13. Optional Topping:
  14. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture over the cheese for a crunchy topping.
  15. Bake the Casserole:
  16. Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden.
  17. Cool and Serve:
  18. Let the casserole rest for 5 minutes before serving. Enjoy warm!

Notes

Milder Sauerkraut: If you prefer a less tangy flavor, rinse the sauerkraut before draining.
Cheese Options: Swiss cheese is traditional, but cheddar or mozzarella work well too.