Sauerkraut Casserole Recipe
Sauerkraut casserole is warm, cozy and full of flavor. This sauerkraut casserole recipe is easy and perfect for busy days. The mix of cabbage, meat and cheese feels rich and homey.
Ingredients
- 2 cups sauerkraut drained
- 1 pound ground beef or sausage
- 2 cups cooked egg noodles
- 1 medium onion chopped
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Salt to taste
Instructions
Cook the meat
- Brown the ground beef or sausage in a skillet. Break it into small pieces while cooking and drain excess fat carefully.
Sauté the onion
- Add chopped onion to the skillet. Cook until soft and lightly golden, stirring often to avoid burning.
Prepare the sauerkraut
- Rinse sauerkraut under cold water if very sour. Drain well to remove extra liquid before adding it to casserole.
Mix the base
- In a big bowl, combine meat, onion, sauerkraut, seasonings and sour cream. Stir gently until fully blended and creamy.
Add noodles
- Fold cooked egg noodles into the mixture slowly. Make sure noodles get coated evenly with creamy meat and sauerkraut mixture.
Fill baking dish
- Grease baking dish with butter. Spoon mixture inside and spread evenly so it bakes the same everywhere.
Add cheese topping
- Sprinkle shredded cheddar cheese over the top. This will melt and form a golden crust while baking in oven.
Bake the casserole
- Bake at 350°F or 175°C for about 30 minutes. Remove when hot, bubbly, and cheese is melted with light browning.
Rest and serve
- Let casserole rest for ten minutes before serving. This helps it set and makes cutting and scooping much easier.
Notes
- Rinse sauerkraut if you want a mild taste
- Use sausage for richer flavor
- Try Swiss cheese instead of cheddar
- Add mushrooms for extra texture
- Do not skip resting time
- Cook noodles until just tender