Description
A hearty and comforting Sauerkraut Casserole combining ground beef, tangy sauerkraut, savory tomato soup, and melted Swiss cheese layered over tender egg noodles. This baked casserole offers a flavorful blend of sweet, sour, and savory notes, perfect for a family dinner or potluck meal.
Ingredients
Scale
Meat and Vegetables
- 2 lbs ground beef
- 1 onion, diced
Pasta and Sauerkraut
- 8 oz wide egg noodles, cooked
- 2 cans (14 oz each) sauerkraut, drained
Other Ingredients
- 3/4 cup brown sugar
- 2 cans (10.75 oz each) tomato soup
- 1/2 cup water (for mixing with tomato soup)
- 2 cups shredded Swiss cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Dish. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent the casserole from sticking and ensure easy serving.
- Cook the Beef Mixture. In a skillet over medium heat, brown the ground beef along with diced onion. Add garlic powder, dried parsley, salt, and pepper to taste. Cook until the beef is fully browned and the onion is soft, then drain any excess fat.
- Layer Sauerkraut and Brown Sugar. Spread the drained sauerkraut evenly in the bottom of the prepared baking dish. Sprinkle the brown sugar evenly over the sauerkraut to balance its tangy flavor with sweetness.
- Add Egg Noodles and Beef. Layer the cooked egg noodles evenly over the sauerkraut and brown sugar. Follow by spreading the cooked ground beef and onion mixture evenly on top of the noodles.
- Pour Tomato Soup Mixture. In a bowl, whisk together the two cans of tomato soup with 1/2 cup of water until smooth. Pour this mixture evenly over the layered casserole to add moisture and tomato flavor.
- Top with Cheese and Bake. Sprinkle the shredded Swiss cheese evenly on top, then bake in the preheated oven for 30-45 minutes, or until bubbly and the cheese is golden brown.
Notes
- You can substitute Swiss cheese with mozzarella or cheddar if preferred.
- Ensure sauerkraut is well drained to avoid a soggy casserole.
- This casserole can be assembled ahead and refrigerated before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
