Description
Sauerkraut Casserole: Tangy, creamy, and hearty comfort food featuring ground beef, egg noodles, sauerkraut, and melted cheese.
Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups egg noodles, cooked and drained
- 2 cups sauerkraut, drained and rinsed
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1½ cups shredded Swiss or mozzarella cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add onion and garlic and sauté for 2–3 minutes until softened and fragrant.
- In a large bowl, combine cooked noodles, sauerkraut, cream of mushroom soup, sour cream, salt, black pepper, and paprika.
- Stir in the cooked beef mixture until evenly combined.
- Transfer mixture to the prepared baking dish and spread evenly.
- Sprinkle shredded cheese evenly over the top.
- Bake uncovered for 35–40 minutes, or until bubbly and lightly golden.
- Let rest for 5 minutes before serving.
Notes
- Serves 6.
- You can substitute Swiss with mozzarella if preferred.
- Let the casserole rest for 5 minutes before serving to set up.
- For a gluten-free option, use gluten-free noodles and a gluten-free cream soup variant.
- Rinsing and draining the sauerkraut helps control excess brine in the dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of dish)
- Calories: 510
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 170 mg
Keywords: Sauerkraut Casserole, creamy beef noodle bake, cheesy casserole, comfort food, family dinner