Description
This Sauerkraut Casserole combines savory ground beef, tangy sauerkraut, and creamy Swiss cheese for a hearty and flavorful main course. It’s easy to prepare and perfect for family dinners or potlucks, offering a unique blend of tastes that will impress even sauerkraut skeptics.
Ingredients
Scale
- 2 lbs ground beef
- 1 onion (diced)
- 2 tsp garlic powder
- 2 tsp dried parsley
- Salt and pepper to taste
- 8 oz wide egg noodles (cooked per package)
- 2 14 oz cans sauerkraut, drained well
- 3/4 cup brown sugar
- 2 10.75 oz cans tomato soup
- 1 10.75 oz can water
- 2 cups shredded Swiss cheese
Instructions
- Preheat your oven to 350°F. Grease a 9×13 baking dish.
- In a large skillet over medium heat, brown the ground beef with diced onion, garlic powder, dried parsley, salt, and pepper until the beef is browned and onions are soft.
- Layer the drained sauerkraut evenly across the bottom of the greased baking dish and sprinkle brown sugar over it.
- Spread the cooked egg noodles over the sauerkraut layer, then top with the browned beef mixture.
- In a mixing bowl, whisk together the tomato soup and water until smooth. Pour this mixture evenly over the casserole layers.
- Sprinkle shredded Swiss cheese generously over the top.
- Bake in the preheated oven for 30–45 minutes, or until the edges are bubbling and the cheese is melted.
- Let the Sauerkraut Casserole stand for about five minutes before serving.
Notes
- For best results, drain the sauerkraut very well to prevent a soggy casserole.
- Adjust seasoning to your preference before baking.
- This casserole reheats well, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 piece (approximately 250g)
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg