Sauerkraut Casserole – When it comes to comfort food there are dishes that can compare to the goodness of a Sauerkraut Casserole. This recipe has always been a favorite, among my family because it combines ground beef, tangy sauerkraut, and creamy cheese in a satisfying way. It’s the choice for a family dinner and whats even better is how simple it is to prepare.
I still remember the first time I made this Sauerkraut Casserole. It was on a chilly evening when I craved something comforting for our meal. As the casserole baked in the oven its inviting aroma filled our home immediately making it feel more cozy and welcoming. When I served it my husband’s eyes lit up with each delicious bite and even my pickiest eater couldn’t resist asking for seconds. Since then this dish has become a staple, in our household.
What makes this Sauerkraut Casserole truly exceptional?
What makes this Sauerkraut Casserole truly exceptional? Firstly it boasts a balance of flavors – the tanginess of sauerkraut perfectly complements the richness of beef and cheese. Secondly, its versatility allows you to customize the ingredients according to your preferences. Lastly, it is a make-ahead meal option that works wonders on weeknights or when you have guests coming over.
What You Need To Make This Sauerkraut Casserole Recipe?
Ground Beef: I opted for ground beef when making this recipe. Not only does it contribute to a meal but it also adds a delightful burst of flavor. Remember, the the quality of the beef you choose the more delectable your casserole will turn out.
White Onion: The humble onion plays a role, in this dish bringing a sweetness that pairs perfectly with the beef. I usually prefer using a medium-sized onion finely chopped so that every bite offers a harmonious blend of flavors.
Garlic Powder: When I want to enhance the taste effortlessly garlic powder is my go-to seasoning. It provides the amount of garlicky warmth without being overpowering. If you’re someone who adores garlic feel free to add
Dried Parsley: Don’t underestimate dried parsley! It may seem like it’s there for aesthetics. It actually infuses a subtle herby flavor into the beef that truly elevates its taste. It’s those touches that make all the difference.
Tomato Soup: Using tomato soup as a base might seem unconventional at a glance but trust me on this one—it works wonders in bringing all the elements with its rich and tangy profile. You’ll be pleasantly surprised!
Egg Noodles: The texture of egg noodles is spot on, for this recipe. They beautifully soak up all those flavors without turning overly soft or mushy.
Make sure to cook the pasta until it’s firm but not overly soft giving it that texture.
Sauerkraut: The real star of this casserole is sauerkraut. It brings a tanginess and a satisfying crunch. Just make sure to drain it so that it adds flavor without making the dish too moist.
Brown Sugar: To balance out the tartness of the sauerkraut add a touch of sugar. It’s a twist that enhances the flavor and complements all the ingredients.
Swiss Cheese: Swiss cheese is my favorite, for this recipe as its meltiness and mild nutty taste create a gooey and golden topping.
Salt & Pepper: Don’t forget to season with salt and pepper according to your preference. Keep in mind that both the sauerkraut and cheese contribute some saltiness well.
Steps To Make Sauerkraut Casserole:
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Step 1: Preheat your oven to 350°F. Lightly grease a 9×13 baking dish.
Step 2: In a skillet cook the ground beef along, with onion powder, parsley, salt, and pepper until browned.
Step 3: Follow the instructions on the package to cook the egg noodles.
Step 4: Spread the sauerkraut evenly in the baking dish. Sprinkle it with brown sugar.
Step 5: Layer the cooked noodles on top of the sauerkraut followed by the beef mixture.
Step 6: In a bowl mix together water and tomato soup. Pour this mixture over the beef layer. Then sprinkle cheese on top.
Step 7: Bake in the oven, for 30 to 45 minutes. Until it becomes bubbly and golden. Allow it to cool for 5 minutes before serving.
Tip:
When preparing your casserole it’s worth considering how you layer the ingredients to fully absorb the flavors. Start by placing the sauerkraut and brown sugar at the bottom add the noodles.. Here’s a little trick. Gently mix the ground beef with the noodles before layering them in the pan. This way all those delicious juices and spices, from the beef will infuse into the noodles resulting in a tastier and more harmonious flavor, throughout your casserole. Taking this step can truly elevate every bite with incredible flavor.
Frequently Asked Questions:
Can I prepare this casserole ahead of time?
Certainly! You can put it together a day ahead. Keep it in the fridge. Just bake it when you’re ready to serve.
Can I use a different type of cheese?
Absolutely you have the option to use cheddar or mozzarella instead.
How can I make this dish vegetarian?
To make it vegetarian you can replace the beef with a plant-based alternative. Add veggies, like mushrooms.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sauerkraut Casserole
Ingredients
- 2 lb ground beef
- 1 medium white onion chopped
- 2 tsp garlic powder
- 2 tsp dried parsley
- 2 cans 10.75 ounces each tomato soup
- 1 can 10.75 ounces warm water
- 1 package wide egg noodles
- 2 cans 14 ounces each sauerkraut, drained very well
- 3/4 c brown sugar
- 2 c Swiss cheese shredded
- Salt & Pepper to taste
Instructions
- Preheat the oven to 350°F. Lightly grease a baking dish that measures 9x13 inches.
- In a skillet cook the ground beef along, with the chopped onion powder, parsley, salt and pepper until it turns brown.
- Follow the instructions on the package to cook the egg noodles.
- Place the drained sauerkraut in layers within the baking dish. Sprinkle some sugar over it.
- Add the noodles on top of the sauerkraut.
- Layer the browned beef mixture over the noodles.
- In a bowl combine water with tomato soup until it becomes smooth. Pour this mixture over the beef.
- Finish by topping everything with shredded cheese.
- Bake, for 30 to 45 minutes. Until you notice that the cheese has turned golden brown and is bubbling.
- Allow it to stand for 5 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
