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Sauerkraut casserole

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  • Sauerkraut casserole

    I made this tonight, it was definitely tasty and I’d Make it again. I only made a half recipe.



    2 pounds ground beef (1 pound)
    1 medium white onion, chopped (half onion)
    2 teaspoons garlic powder (1 tsp)
    2 teaspoons dried parsley (1 tsp)
    2 cans (10.75 oz) tomato soup (1 can)
    1 can (10.75 oz) warm water (half can)
    1 package wide egg noodles (half package)
    2 cans (14 oz) sauerkraut, drained very well (1 can)
    3/4 cup brown sugar (3/8 cup)
    2 cups swiss cheese, shredded (1 cup)
    Salt & Pepper to taste


    Preheat oven to 350F. Grease a 9x13 pan, set aside.

    In a large skillet, add ground beef, onion, garlic powder, parsley, and salt and pepper. Brown the hamburger and cook onion until it’s translucent.

    Prepare egg noodles according to package directions.

    While noodles are cooking, drain sauerkraut and pour into the bottom of the prepared pan. Sprinkle with brown sugar.

    Next, pour drained (but not rinsed) egg noodles over the sauerkraut and brown sugar layer, followed by the hamburger mixture.

    In a separate bowl, mix 1 can of warm water with 2 cans of tomato soup.Stir until smooth. Pour over the hamburger mixture, making sure the soup spreads into the corners of the pan. Top with cheese.

    Bake at 350 for 30-45 minutes until cheese is brown and edges are bubbling. Let stand 5 minutes before serving.
    Recipe adapted from Just A Pinch

    Charlene’s notes 12-7-2021: This was excellent! I only made a half recipe, amounts are in parentheses.