This sauerkraut casserole is made with ground beef, tangy sauerkraut, egg noodles, and Swiss cheese baked in a creamy sauce. The best part? The noodles cook right in the casserole, so there’s no need to boil them first.
This recipe came from the depths of a family recipe box and has since been adapted to feed my own family of five. If you’re not sure you like sauerkraut, this is a good place to start. The tangy flavor mellows into the creamy sauce and pairs really well with beef, noodles, and cheese.
Quick Look at this Sauerkraut Casserole Recipe
- Ready In: Just over an hour
- Serves: 8
- Main Flavors: Tangy sauerkraut, savory beef, nutty Swiss cheese
- Equipment: 9×13 baking dish and skillet
- Great For: Family dinners, potlucks, and leftovers
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 – Both lean and higher-fat ground beef work well here since the meat is combined with a creamy sauce. Drain excess grease after browning if needed.
- Sauerkraut – Canned or jarred sauerkraut both work well. Unlike many sauerkraut recipes, don’t drain or rinse it first. The brine adds tangy flavor and provides some of the liquid needed to cook the egg noodles right in the casserole. Do you grow your own cabbage and make your own? Even better!
- Egg noodles – Wide egg noodles work especially well and there’s no need to boil them first. They cook directly in the sauce as the covered casserole traps steam and moisture.
- Canned soups – These get flack sometimes, but there’s definitely a time and a place for them. Cream of chicken and cream of celery create the creamy sauce while adding savory flavor. They also provide moisture for cooking the noodles directly in the casserole.
- Swiss cheese – The nutty flavor pairs naturally with tangy sauerkraut, similar to the classic combination in a Reuben sandwich. Grate your own cheese for the smoothest melt.
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. Stir in the sauerkraut along with its brine. Don’t drain it as the liquid helps flavor the casserole and cook the noodles. This step ensures the sauerkraut flavor carries through the whole casserole.
Step 3: Layer – Spread uncooked egg noodles in a 9×13 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 tightly with foil and bake for 30 minutes. Trapping the steam is important because it helps the uncooked noodles soften in the sauce.
Remove the foil and bake for another 15–20 minutes, until the noodles are tender and the cheese is hot and 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 reduced-sodium condensed soups if preferred. Since sauerkraut and cheese also contain salt, taste before adding extra seasoning.
- Try mozzarella or Gruyère for a fun cheese variation.
What to Serve with Sauerkraut Casserole
Sauerkraut casserole is hearty enough to serve on its own, so I usually keep the sides simple. A green salad, roasted broccoli, green beans, or another simple vegetable helps balance the rich, creamy casserole.
Try this Baked Spaghetti Casserole or Chicken Goulash for another comfort food recipe!
Storage Tips
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Reheating: Reheat individual portions in the microwave or cover and warm in the oven until heated through. The noodles may absorb more sauce as the casserole sits.
Freezer: Because the noodles go into the casserole uncooked, I prefer to bake the casserole before freezing. Cool completely, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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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 1/2 # ground beef, 1 tsp. salt, 1/2 tsp. pepper, 1/4 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 9×13 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.1/2 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?