Sauerkraut Casserole

This cozy Sauerkraut Casserole combines tangy sauerkraut, savory beef, tender egg noodles, tomato soup, brown sugar, and gooey Swiss cheese.

this Recipe

I’ll be honest—when I first heard about Sauerkraut Casserole, I wasn’t exactly jumping with excitement. Sauerkraut in a casserole? Isn’t that something only my German grandma would love? But then, during one of our big family potlucks, my aunt brought this dish. It smelled so good, I couldn’t resist grabbing a scoop. One bite, and I was officially a believer.

What I love about this recipe is how it transforms something as polarizing as sauerkraut into the star of the show. The tangy flavor balances perfectly with the savory beef and creamy Swiss cheese, while the noodles soak up all the delicious sauce. It’s comfort food at its best. Now, I make it whenever I want something hearty and nostalgic. It’s a little bit German, a little bit American, and 100% cozy.

Why You’ll Love This Sauerkraut Casserole Recipe?

• Tangy and Savory Combo: The sauerkraut brings a tangy kick that’s perfectly balanced by the rich beef and melty cheese.
• Easy Prep: Layer, bake, enjoy—what could be simpler?
• Crowd-Pleaser: Even people who “don’t like sauerkraut” end up loving this dish.
• Perfect for Any Occasion: It works for weeknight dinners or big family gatherings.
• Hearty and Comforting: With noodles, beef, and cheese, it’s a complete meal that fills you up in the best way.

Ingredient Notes:

Here’s why these ingredients work so well and how you can tweak them to fit your taste:

• Ground Beef: The base of the casserole. It’s savory and satisfying. You could use ground turkey or sausage for a twist.
• White Onion: Adds a sweet, mellow flavor that balances the tang of the sauerkraut.
• Egg Noodles: These wide noodles hold up beautifully to the layers of sauce and cheese. Al dente is the way to go!
• Sauerkraut: The tangy star. Be sure to drain it well, or you’ll end up with a watery casserole.
• Brown Sugar: Just a touch to balance the acidity of the sauerkraut. If you’re not into sweet casseroles, you can skip this.
• Tomato Soup: Ties everything together with a rich, savory flavor. Marinara works too if you want something bolder.
• Swiss Cheese: Melts into gooey perfection. Mozzarella or Gruyere are excellent substitutes.
• Garlic Powder & Parsley: Simple seasonings that enhance the flavors without overpowering them.

How To Make Sauerkraut Casserole?

This Sauerkraut Casserole is all about layering flavors and letting the oven work its magic. Here’s how to do it:

1. Preheat Your Oven
   Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish. This helps with cleanup later and keeps the casserole from sticking.
2. Cook the Beef Mixture
   In a skillet, brown the ground beef with the chopped onion, garlic powder, parsley, salt, and pepper. Cook until the beef is browned and the onions are soft. Drain any grease (nobody likes a greasy casserole).
3. Boil the Noodles
   Cook the egg noodles according to the package directions. Drain them well, but don’t let them sit too long—they’ll start to stick together.
4. Layer the Sauerkraut and Sugar
   Spread the drained sauerkraut evenly across the bottom of the prepared baking dish. Sprinkle the brown sugar over it. This step adds just the right amount of sweetness to balance the tang.
5. Add the Noodles and Beef
   Layer the cooked noodles over the sauerkraut, followed by the browned beef mixture. Spread everything evenly so each bite gets all the flavors.
6. Mix and Pour the Sauce
   In a bowl, whisk together the tomato soup and warm water until smooth. Pour it evenly over the beef layer. It might look a little liquidy now, but trust me—it thickens up beautifully as it bakes.
7. Top with Cheese
   Generously sprinkle the shredded Swiss cheese over the top. Don’t skimp—this is what gives the casserole its golden, bubbly finish.
8. Bake and Rest
   Bake for 30–45 minutes, or until the cheese is melted, golden, and bubbling. Let the casserole sit for 5 minutes before serving. This helps the layers set and makes slicing easier.

Storage Options:

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to three days. To reheat, cover with foil and bake in the oven at 350°F until warmed through, or microwave individual portions. If you want to freeze it, cool the casserole completely, then wrap it tightly in foil and freeze for up to three months. Thaw overnight in the fridge before reheating.

Variations and Substitutions:

This casserole is super versatile, so feel free to make it your own:

• Switch the Meat: Ground turkey, pork, or even sausage can replace the beef.
• Different Cheese: Try mozzarella, cheddar, or Gruyere for a different flavor profile.
• Add Veggies: Sautéed mushrooms, bell peppers, or spinach would be delicious.
• Make It Gluten-Free: Use gluten-free noodles and ensure your tomato soup is gluten-free.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture.

What to Serve with Sauerkraut Casserole?

This Sauerkraut Casserole is hearty enough to stand alone, but pairing it with the right sides makes it even better:

• Crusty Bread: Perfect for soaking up all the sauce.
• Green Salad: A simple vinaigrette cuts through the richness.
• Roasted Vegetables: Brussels sprouts or carrots pair beautifully.
• A Cold Beer: A crisp lager or wheat beer complements the tangy sauerkraut.

Frequently Asked Questions:

Can I make this ahead of time?

Totally! Assemble it, cover it, and refrigerate it for up to 24 hours. Add an extra 10 minutes to the baking time if it goes in cold.

What if I don’t like sauerkraut?

Honestly, give it a try! The sauerkraut mellows out when baked and blends beautifully with the other flavors.

Can I freeze it?

Yes! Just make sure it’s cooled completely before wrapping and freezing. Thaw overnight in the fridge before reheating.

So, what do you think? Ready to give this tangy, cheesy, and totally comforting casserole a try? Let me know how it turns out—and if you’ve got your own twist, I’d love to hear about it. Happy cooking!

Sauerkraut Casserole

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Experience the mixture of tastes suggested by our Sauerkraut Casserole, a dish that beautifully incorporates the pizzazz of traditional German cuisine with the comfort and familiarity of a classic American casserole. This recipe merges the spirit of drained sauerkraut, with the savory richness of ground beef all expertly layered between tender egg noodles and crowned off with a luscious layer of melted Swiss cheese that pivots a golden brown. Each mouthful carries you on a journey through contrasting textures and tastes from the crispy sauerkraut to the cheese-infused topping creating a captivating indulgence appropriate for both intimate family dinners and special assemblages.

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6 Servings

Ingredients

1x2x3x

• 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

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Instructions

 

1. Preheat the oven to 350°F. Lightly grease a baking dish that measures 9x13 inches.
2. In a skillet cook the ground beef along, with the chopped onion powder, parsley, salt and pepper until it turns brown.
3. Follow the instructions on the package to cook the egg noodles.
4. Place the drained sauerkraut in layers within the baking dish. Sprinkle some sugar over it.
5. Add the noodles on top of the sauerkraut.
6. Layer the browned beef mixture over the noodles.
7. In a bowl combine water with tomato soup until it becomes smooth. Pour this mixture over the beef.
8. Finish by topping everything with shredded cheese.
9. Bake, for 30 to 45 minutes. Until you notice that the cheese has turned golden brown and is bubbling.
10. Allow it to stand for 5 minutes before serving.

Notes

For a delightful gluten-free twist on our beloved Sauerkraut Casserole, a few simple adjustments can make all the difference. Swap the regular egg noodles with your favorite gluten-free pasta variety - there are many excellent choices out there, like rice or corn-based noodles, that maintain a lovely texture and absorb flavors just as well. When selecting your tomato soup, ensure it's a gluten-free variety, as some canned soups contain gluten as a thickener. For the beef seasoning, double-check that your garlic powder and dried parsley are free from gluten cross-contamination, a common issue with spices.

Audrey

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Bitty

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!

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