Sauerkraut Casserole

this Recipe

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

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?

Okay, I know what you’re thinking—sauerkraut casserole? Really? Trust me, I had the same reaction the first time I heard about it. But once you give it a try, I promise you’ll get why it’s a total game-changer. This isn’t just a random casserole; it’s comfort food with a surprising twist that somehow works. Let me break it down for you:

• A Flavor Combo You Didn’t See Coming
  Who knew tangy sauerkraut, rich beef, and gooey cheese could team up to make something so ridiculously good? And the little bit of brown sugar? Game over. It ties everything together in a way that makes every bite just… wow. Even if you’re not a sauerkraut fan, this dish might just convert you.
• Ridiculously Easy to Make
  We’re talking minimal effort here. Cook some beef, boil some noodles, layer it all together, and let the oven do the rest. There’s nothing fancy about it, but the payoff is huge—like, you-made-this?! huge.
• Picky Eater Approved
  I’ve watched die-hard sauerkraut haters come back for seconds, and I’m not even exaggerating. The sauerkraut mellows out in the oven and blends into the mix so beautifully that people forget they were supposed to hate it.
• Perfect for Any Occasion
  Weeknight dinner? Done. Family potluck? You’re bringing the hit dish. It’s hearty, cozy, and fits just about anywhere. Plus, it’s one of those meals that works year-round—summer BBQ or winter comfort food, it’s got you covered.
• Ultimate Comfort Food Vibes
  Noodles, cheese, beef—what’s not to love? It’s hearty in the best way and hits that sweet spot between indulgent and homey. Plus, it’s the kind of meal that makes your whole house smell amazing while it’s baking.

So, yeah, sauerkraut casserole might not be the first dish you’d think to make—but once you try it, I think you’ll be hooked. Don’t be surprised if it becomes one of those recipes you keep coming back to. Who knew tangy, cheesy comfort could be this good?

Ingredient Notes:

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

• Ground Beef – This is the heart of the casserole, making it hearty and satisfying. If you’re feeling adventurous, swap in ground turkey or even sausage for a different twist. Each one brings its own vibe to the party.
• White Onion – A little sweetness from the onion helps balance the tanginess of the sauerkraut. It’s like the peacekeeper in the whole flavor mix.
• Egg Noodles – Go for the wide ones. They hold up better to all the layers and soak up that delicious sauce. Just cook them to al dente—nobody likes mushy noodles.
• Sauerkraut – The star of the show. Make sure you drain it really well, or things might get a little too soggy. If you’re not a huge fan of super tangy flavors, rinse it lightly under cold water to tone it down a bit.
• Brown Sugar – Just a touch to balance the acidity of the sauerkraut. If you’re not into sweet casseroles, you can skip this. However, if the dish ends up tasting a little sweeter than you’d like, don’t worry—it’s an easy fix. Start by halving the amount of brown sugar and tasting as you go. Once the flavors feel just right, you can always add a bit more if needed. It’s all about finding that sweet spot (pun fully intended) that fits your taste.
• Tomato Soup – This ties everything together. It’s rich, savory, and adds that classic casserole comfort. Marinara can work too if you want something with a little more punch.
• Swiss Cheese – Oh, the melty goodness. Swiss gives it that smooth, creamy vibe, but you can absolutely swap in mozzarella, Gruyère, or even cheddar if that’s what you have on hand.
• Beer (Optional) – Yep, beer in a casserole. Trust me on this one. A good German lager takes things to the next level, adding a rich, malty depth that pairs perfectly with the sauerkraut. Don’t drink? No problem—grab a non-alcoholic version. You still get that savory complexity without the buzz. Honestly, it’s one of those small tweaks that makes a big difference.
• Garlic Powder & Parsley – These little guys enhance the flavor without stealing the spotlight. It’s all about balance.

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, just cover the casserole with foil and pop it in the oven at 350°F until it’s warmed through. If you’re just heating a portion (or two), the microwave works fine—though you might lose a little of that crispy top.

Now, if you’re thinking ahead and want to freeze it, here’s the deal: let the casserole cool completely first. Then wrap it up nicely and tight in foil and freeze it for up to three months. When you’re ready to dig in again, let it thaw overnight in the fridge before reheating.

Want to make sure it tastes just as good as the first time? Try these quick tips when reheating:

Thaw it right – Let it sit in the fridge overnight. It’s tempting to speed things up, but trust me, slow thawing keeps everything tasting fresh.
Skillet hack – If you’re only reheating a small portion, toss it in a pan over low heat. Stir it around a bit to warm it evenly.
Keep it juicy – A splash of water, or even better, a little broth (chicken or veggie), can work wonders. It keeps things moist and brings back that fresh-out-of-the-oven flavor.

Follow these, and you’ll have a casserole that’s just as cozy and satisfying as the day you made it.

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 holds its own as a complete meal, but adding the right sides can turn dinner into something extra special. Whether you’re hosting or just whipping it up for a cozy night in, these pairings hit all the right notes.

1. Crusty Bread or Rolls – Is there anything better than sopping up that tangy, cheesy goodness with a piece of warm, crusty bread? I don’t think so. Plus, it’s a great way to make sure none of that sauce goes to waste.
2. Fresh Green Salad – Sometimes, you just need something light to cut through all that richness. A crisp salad with a simple vinaigrette adds freshness and balances the bold flavors of the casserole. Kale, spinach, or romaine all work like a charm.
3. Creamy Mashed Potatoes – Oh, mashed potatoes. They’re the comfort food MVP, and their buttery smoothness pairs beautifully with the tang of sauerkraut. Keep them simple and creamy to let the casserole shine.
4. Steamed Vegetables – Green beans, carrots, or broccoli add a nice pop of color and a little sweetness to the plate. Plus, they’re easy to throw together while the casserole’s baking.
5. Apple Sauce or Chutney – I know this might sound a little out there, but trust me—a spoonful of apple sauce or a dollop of chutney brings a sweet, fruity contrast that works so well with sauerkraut. It’s that sweet-and-savory magic that keeps things interesting.

With any of these sides, your sauerkraut casserole turns into the kind of meal that feels both homey and a little fancy—like something straight out of a family gathering or a cozy dinner at a neighborhood German spot.

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!

Keep the Flavor Coming – Try These:

Cajun Chicken Alfredo with Broccoli

Easy to Make Delmonico Potatoes – The Perfect Side Dish

The Pioneer Woman Knock You Naked Brownies

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.

PRINT PIN REVIEW SAVE Saved!

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

Cook ModePrevent your screen from going dark

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.

Nutrition

Serving: 1serving | Calories: 649kcal | Carbohydrates: 30g | Protein: 36g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 141mg | Sodium: 177mg | Potassium: 514mg | Fiber: 1g | Sugar: 28g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 377mg | Iron: 3mg

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

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!

nodashofgluten.com/