This cheesy sauerkraut casserole is made with ground beef and egg noodles baked in a simple sauce. This comfort food recipe is so easy, you don't even have to boil the noodles first!
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 cooking the ground beef, this recipe is pretty close to a dump dinner. You don't even have to cook the noodles beforehand! With this recipe you'll have dinner in the oven in no-time for a hearty, flavorful meal!
- Embrace the kraut - Sauerkraut has been around forever, but has gained popularity in the last few years for its health benefits and various uses. Here's another recipe to add to your sauerkraut arsenal!
- Old-fashioned comfort food - There just something comforting about a hot dish that never goes out of style.
Ingredient Notes
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 ground beef 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! The flavor is unmistakable and delicious!
- 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.
Step-by-Step Instructions
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! Here's how to make it:
Step 1 - Preheat oven to 350 degrees. Heat olive oil in a skillet. Add ground beef, season with spices, and brown until mostly cooked through. Drain any excess grease.
Step 2 - Add chopped onion and sauté 2-3 minutes until onion begins to soften. At this point you can turn off the heat.
Add the can of sauerkraut to the meat mixture and mix well. Do NOT drain or rinse the sauerkraut. The brine is loaded with flavor and the extra liquid is going to help cook the noodles.
Step 3 - Place uncooked egg noodles in the bottom of a 9x13 or 3 quart baking dish. Evenly spread the beef and sauerkraut mixture over the noodles.
Pour water over the casserole and evenly spread both cans of soup over the top. Give everything a good mix and spread into an even layer. Notice how we mix everything right in the baking dish. No extra mixing bowls here!
Sprinkle Swiss cheese over the casserole.
Step 4 - Cover with foil and bake for 30 minutes. Covering the casserole also helps everything "steam" and helps the noodles cook.
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!
Substitutions
- Use wild game like bison or venison instead of ground beef.
- Use lower-sodium condensed soups so you are in control of how much salt is added. Note - seasoning will need to be added to avoid a bland casserole.
- Grate your own cheese! It melts so much better.
Serving Tips
Technically this casserole contains everything you'd need for a well-balanced meal, but a steamed veggie side or garden salad would also be a great additions to this meal.
Storage Tips
Leftover casserole can be kept in an airtight container in the refrigerator for 3-4 days.
Reheat leftovers in the microwave or in the oven. Reheat leftovers to an internal temperature of 165 degrees for food safety.
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!
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Sauerkraut Casserole
Ingredients
- 1 tbsp. olive oil
- 1 ½ # ground beef
- 1 small yellow onion chopped
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. onion powder
- 14 oz. can sauerkraut do not drain
- 4 cups wide egg noodles uncooked
- ½ cup water
- 10.5 oz. can cream of mushroom soup
- 10.5 oz. can cream of celery soup
- 2 cups swiss cheese shredded
Instructions
- 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.
Jill says
Love that you don’t have to cook the noodles before adding! Had great flavor. Thanks for this recipe!