This sauerkraut casserole combines ground beef, tangy sauerkraut, egg noodles, and Swiss cheese in a creamy sauce. The best part? The noodles cook right in the casserole, so there’s no need to boil them first!

Wooden spoon scooping sauerkraut casserole out of white baking dish.

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

Ingredients You’ll Need

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.
Cream of chicken & celery soups – These get a bad rap 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

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.

Uncooked wide egg noodles in bottom of white 9x13 baking dish.

Sauerkraut added to skillet of ground beef, celery and onion.

Step 3: Assemble – Spread the uncooked egg noodles in a 9×13 baking dish. Top with the beef and sauerkraut mixture, then pour the water and condensed soups over everything. Gently stir to combine and sprinkle with shredded Swiss cheese.

Cream soups spread over the top of the casserole.

Hand sprinkling shredded Swiss cheese on top of casserole in white baking dish.

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.

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 like to keep the sides simple. A green salad, roasted broccoli, green beans, or another 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.

Wooden spoon resting in baking dish of casserole with some taken out.

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