Cheesy Sauerkraut Casserole
This cheesy sauerkraut casserole is made with ground beef, tangy sauerkraut, egg noodles, and Swiss cheese baked in a creamy sauce. The noodles cook right in the casserole, so there’s no need to boil them first!
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 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 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.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.
