I love this recipe because it brings together rich flavors and contrasting textures in such a comforting way. The tanginess of sauerkraut is balanced beautifully with the sweetness of brown sugar and the richness of tomato soup. It’s easy to assemble, feeds a crowd, and it’s one of those casseroles that tastes even better the next day. Whether I’m making it for a busy weeknight or a cold Sunday evening, this casserole never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 2 pounds ground beef – 1 medium white onion, chopped – 2 teaspoons garlic powder – 2 teaspoons dried parsley – Salt and black pepper, to taste – 2 cans (10.75 oz each) tomato soup – 1 can (10.75 oz) warm water – 1 package wide egg noodles (about 12 oz) – 2 cans (14 oz each) sauerkraut, drained very well – ¾ cup brown sugar – 2 cups shredded Swiss cheese
Directions
Preheat Oven I start by preheating the oven to 350°F and greasing a 9×13-inch baking dish.
Cook the Beef Mixture In a large skillet, I cook the ground beef with chopped onion, garlic powder, parsley, and a generous amount of salt and pepper until the beef is browned and the onion is soft.
Prepare the Noodles While the beef cooks, I boil the egg noodles according to the package directions. I make sure to drain them well, but I don’t rinse them—this helps the sauce stick better later.
Layer the Casserole I spread the well-drained sauerkraut on the bottom of the prepared dish and sprinkle the brown sugar evenly on top. Then I layer on the cooked noodles, followed by the beef and onion mixture.
Make the Sauce In a small bowl, I whisk together the tomato soup and warm water until smooth. I pour this mixture over the casserole, making sure it reaches the corners and seeps through all the layers.
Add the Cheese I top everything with the shredded Swiss cheese.
Bake I bake the casserole uncovered for 30–45 minutes, until the cheese is golden brown and the edges are bubbling.
Let It Rest After removing it from the oven, I let the casserole rest for 5 minutes before serving. This helps the layers settle and makes serving easier.
It’s a full-meal casserole that doesn’t need any sides—just serve and enjoy.
Variations
Cheese Swap – I’ve tried this with mozzarella or cheddar in place of Swiss for a milder flavor.
Add a Kick – A pinch of crushed red pepper or a dash of hot sauce adds a little heat.
Pork Version – Substitute the ground beef with ground pork or sausage for a deeper flavor.
Low-Carb Twist – I’ve made it with riced cauliflower instead of noodles for a lower-carb option.
Storage/Reheating
Fridge: I store leftovers covered in the fridge for up to 4 days. Freeze: This casserole freezes well. I let it cool completely, then freeze portions in airtight containers for up to 2 months. Reheat: I reheat individual servings in the microwave or warm larger portions in the oven at 350°F until hot and bubbly.
FAQs
Can I use fresh sauerkraut?
Yes! I make sure to drain and squeeze out as much liquid as possible before layering it in the casserole.
What can I substitute for tomato soup?
If I’m out of tomato soup, I use a mix of tomato sauce and a splash of cream or milk for a similar texture and flavor.
Do I have to use Swiss cheese?
Not at all. While Swiss adds a unique flavor, I’ve used cheddar, mozzarella, or even a mix of cheeses with great results.
Can I make this ahead of time?
Yes, I often assemble it a few hours in advance and keep it covered in the fridge until I’m ready to bake it.
What’s the best way to drain sauerkraut?
I press it between layers of paper towels or squeeze it gently in a clean dish towel to remove excess moisture.
Conclusion
This Sauerkraut Casserole is rich, filling, and full of flavor—exactly the kind of comfort food I turn to when I want something warm and satisfying. It’s easy to prep, makes a generous batch, and is always met with clean plates. Whether I’m feeding family or guests, it’s a dish that gets requested again and again.
This hearty sauerkraut casserole layers tangy kraut, savory beef, noodles, and melty Swiss cheese into one warm, comforting bake.
Author:Emma
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:1 hour 10 minutes
Category:Dinner, Casserole
Method:Baked
Cuisine:American, German-Inspired
Ingredients
2 lbs ground beef
1 medium white onion, chopped
2 tsp garlic powder
2 tsp dried parsley
Salt and pepper, to taste
1 package wide egg noodles
2 cans (14 oz each) sauerkraut, drained very well
¾ cup brown sugar
2 cans (10.75 oz each) tomato soup
1 can (10.75 oz) warm water
2 cups shredded Swiss cheese
Instructions
Preheat Oven & Prepare Dish:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Cook Ground Beef:
In a large skillet over medium heat, cook ground beef with chopped onion, garlic powder, parsley, salt, and pepper until beef is browned and onion is soft.
Cook Noodles:
Cook egg noodles according to package directions. Drain (do not rinse) and set aside.
Layer the Casserole:
Spread well-drained sauerkraut evenly over the bottom of the prepared pan.
Sprinkle sauerkraut with ¾ cup brown sugar.
Add the drained noodles on top of the sauerkraut.
Spoon the ground beef mixture over the noodles.
Make the Sauce:
In a bowl, whisk together 1 can warm water and 2 cans tomato soup until smooth.
Pour the mixture evenly over the casserole, making sure it spreads into the corners.
Top with Cheese & Bake:
Sprinkle the top with 2 cups shredded Swiss cheese.
Bake uncovered for 30–45 minutes, or until cheese is golden and casserole is bubbling at the edges.
Rest & Serve:
Let casserole rest for 5 minutes before serving for easier slicing and better flavor.
Notes
Draining Sauerkraut Well is key to prevent excess moisture—press it with paper towels if needed.
For extra tang, stir a small spoonful of sauerkraut into the meat mixture before baking.
This casserole reheats beautifully and can be frozen in individual portions.
What’s the best way to drain sauerkraut?
