Cheesy Sauerkraut Casserole
This sauerkraut casserole is made with ground beef, tangy sauerkraut, & egg noodles baked in a creamy sauce and topped with cheese. Best of all? You don't even have to boil the noodles first! It's the kind of comfort food hotdish that's hearty, easy, and family-approved.
This is another recipe that originated in the depths of a family recipe box. I've adapted this hot dish to feed my family of 5 and I hope your family loves it too! Not sure if you like sauerkraut? Mix it with noodles and cheese you just might become a believer!
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Why You'll Love This Recipe
- Easy weeknight meal - Aside from browning the beef, this is basically a dump-and-bake sauerkraut casserole. No-boil noodles = huge time saver.
- Sauerkraut made delicious - Think you don't like sauerkraut? Mix it with cheese and noodles and this sauerkraut casserole might just change your mind.
- Old-fashioned comfort food - Hotdish classics never go out of style, and this creamy sauerkraut casserole proves why. Also check out my Cabbage Roll recipe for another use of both kraut and cabbage!
Sauerkraut Casserole Ingredients
Here are some tips & tricks for the ingredients needed for this recipe. Find exact measurements in the recipe card below!
- Ground beef - A lean, 90/10 or 80/20 hamburger will work fine as it is mixed with other ingredients to ensure it doesn't dry out.
- Sauerkraut - Store-bought in the can or jar is great. Do you grow your own cabbage and make your own? Even better! Sauerkraut is rich is probiotics that are great for gut health. Fresh, bagged kraut tends to have a milder flavor than canned.
- Egg noodles - I prefer wide egg noodles for casseroles. Did I mention you don't even have to cook these before adding them to the casserole? It's a game-changer. Yay for fewer dishes!
- Canned soups - These get flack sometimes, but there's definitely a time and a place for them. Cream of chicken and cream of celery give the casserole its creamy texture and provide great flavor.
- Swiss cheese - Playing off the flavors of the famous reuben sandwich, the nutty flavor of Swiss works perfectly with the tang of the sauerkraut.
Quick Tip: Grate your own cheese for smoother melting!
How to Make Sauerkraut Casserole
Cook the beef mixture, add it to the other ingredients in a baking dish and you'll have dinner in the oven in no-time!
Step 1: Cook the beef - Preheat oven to 350°F. Heat oil in a skillet, season ground beef with spices and brown until cooked through.
Step 2: Add onion & sauerkraut - Stir in onion, cook a few minutes, then add sauerkraut with its brine. This step ensures the sauerkraut flavor carries through the whole casserole.
Step 3: Layer - Spread uncooked egg noodles in a 9x13 baking dish.
- Top with beef and sauerkraut mixture.
- Pour water and soups over everything, then gently stir in the pan.
- Sprinkle with shredded Swiss cheese.
Step 4: Bake - Cover with foil and bake for 30 minutes until the creamy sauerkraut casserole has tender noodles and melted cheese. Covering the casserole allows the steam to cook the noodles.
After 30 minutes, remove the foil and put the casserole back in the oven for another 15-20 minutes to finish cooking and for the top of get bubbly.
Step 5 - Serve hot!
Easy Swaps & Variations
- Swap beef for venison or bison for a different spin on this ground beef sauerkraut casserole.
- Use can reduced-sodium canned soups if you'd like. Be sure to taste and adjust seasoning.
- Try mozzarella or Gruyère for a fun cheese variation.
Serving Tips
This sauerkraut casserole is a comfort food classic! Serve for an easy family dinner recipe alongside salad or roasted veggies.
Try this Wild Rice Hotdish for another comfort food casserole recipe!
Storage Tips
Fridge: Store leftovers in an airtight container for 3-4 days.
Reheat: Microwave portions or cover and warm in the oven until hot. Be sure to heat leftover to 165 degrees!
Freeze: Because of the uncooked noodles, bake the casserole first and freeze for up to 3 months. Thaw overnight, then bake at 350 for about 30 minutes (covered).
FAQ
Nope! In many recipes sauerkraut is drained to ensure it's not too watery. Sauerkraut can be rinsed if you are concerned with sodium levels, but in this recipe we don't want to do either as we need the brine to help cook the noodles.
Yes! Leftover portions of casserole can be frozen in an airtight container in the freezer for up to 3 months.
To freeze the whole pan, the casserole should be baked first, cooled completely and covered with a layer of plastic wrap and 2 layers of aluminum foil, then stored in the freezer. Use a foil pan when freezing to not take a pan out of circulation for too long!
Would this casserole be classified as a health food? Probably not, but there are still benefits to the sauerkraut in the recipe!
Sauerkraut is a fermented food that contains natural probiotics that are great for the good bacteria in your cut. Sauerkraut also contains other vitamins and minerals that are good for digestion, immunity and is a good source of fiber!
Other Casserole Recipes You'll Love
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📖 Recipe
Cheesy Sauerkraut Casserole
Ingredients
Method
- Preheat oven to 350 degrees.
- Heat olive oil in a skillet over medium-high heat. Add ground beef and season with salt, pepper and garlic powder. Break apart and cook meat until mostly cooked through. Drain most of the excess grease.1 tbsp. olive oil, 1 ½ # ground beef, 1 tsp. salt, ½ tsp. pepper, ¼ tsp. onion powder
- Add chopped onion and sauté 2-3 minutes until onion begins to soften. Add undrained sauerkraut to the beef mixture and mix well.1 small yellow onion, 14 oz. can sauerkraut
- Place uncooked egg noodles in the bottom of a 9x13 baking dish. Top with beef and sauerkraut mixture.4 cups wide egg noodles
- Add water and evenly spread each can of soup over the top of the sauerkraut. Mix everything together. Top with shredded cheese. Cover with foil and bake for 30 minutes.½ cup water, 10.5 oz. can cream of mushroom soup, 10.5 oz. can cream of celery soup, 2 cups swiss cheese
- After 30 minutes, remove foil and return to oven uncovered and bake for another 15-20 minutes. Serve hot.
Love that you don’t have to cook the noodles before adding! Had great flavor. Thanks for this recipe!
Has anyone tried this in a slow cooker?