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Sauerkraut casserole

I’ll be honest, I wasn’t a huge fan of sauerkraut until recently. In fact, I was nervous to try this recipe, for fear the sauerkraut would overpower everything. However, this casserole includes plenty of meat and egg noodles, plus a surprise ingredient that pulls it all together… brown sugar! Paired with tomato soup and swiss cheese, this combination is seriously amazing! I was blown away by the slightly sweet, earthy flavor, with just a hint of bitterness from the sauerkraut.

Don’t believe me? See how it all comes together in the video below, and scroll down to get the full ingredient list and step-by-step directions!

Sauerkraut casserole

To make this classic comfort dish, preheat the oven to 350°F. Then, grease a 9×13 pan and set it aside. In a large skillet, add ground beef, onion, garlic powder, parsley, and salt and pepper. Brown the hamburger and cook the onion until it’s translucent.

Prepare egg noodles according to package directions. While noodles are cooking, drain sauerkraut and pour into the bottom of the prepared pan. Sprinkle with brown sugar.

Next, pour drained (but not rinsed) egg noodles over the sauerkraut and brown sugar layer, followed by the hamburger mixture.

Sauerkraut casserole

Then, in a separate bowl, mix 1 can of warm water with 2 cans of tomato soup. Stir until smooth. Pour over the hamburger mixture, making sure the soup spreads into the corners of the pan. Top with cheese. Bake at 350° for 30-45 minutes until cheese is brown and edges are bubbling. Let stand 5 minutes before serving.

This is a hearty meal that even non-sauerkraut enthusiasts will want to try. Try it out this week! You might be surprised at how big a hit this meal will be!

Sauerkraut casserole

Serves 6-8

30m prep time

40m cook time

3.9
Rated 3.9 out of 5
Rated by 20 reviewers
Ingredients
  • 2 pounds ground beef
  • 1 medium white onion, chopped
  • 2 teaspoons garlic powder
  • 2 teaspoons dried parsley
  • 2 cans (10.75 oz) tomato soup
  • 1 can (10.75 oz) warm water
  • 1 package wide egg noodles
  • 2 cans (14 oz) sauerkraut, drained very well
  • 3/4 cup brown sugar
  • 2 cups swiss cheese, shredded
  • Salt & Pepper to taste
Preparation
  1. Preheat oven to 350°F. Grease a 9x13 pan, set aside.
  2. In a large skillet, add ground beef, onion, garlic powder, parsley, and salt and pepper. Brown the hamburger and cook onion until it’s translucent.
  3. Prepare egg noodles according to package directions.
  4. While noodles are cooking, drain sauerkraut and pour into the bottom of the prepared pan. Sprinkle with brown sugar.
  5. Next, pour drained (but not rinsed) egg noodles over the sauerkraut and brown sugar layer, followed by the hamburger mixture.
  6. In a separate bowl, mix 1 can of warm water with 2 cans of tomato soup.Stir until smooth. Pour over the hamburger mixture, making sure the soup spreads into the corners of the pan. Top with cheese.
  7. Bake at 350° for 30-45 minutes until cheese is brown and edges are bubbling. Let stand 5 minutes before serving.

Recipe adapted from Just A Pinch.

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