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This hearty sauerkraut casserole layers tangy kraut, savory beef, noodles, and melty Swiss cheese into one warm, comforting bake.
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
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.
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.
Find it online: https://allcookedup.com/sauerkraut-casserole/