Sauerkraut Casserole Ground Beef

This sauerkraut casserole is pure comfort food combining tender noodles flavorful ground beef tangy sauerkraut and a sweet tomato sauce all topped with melting Swiss cheese. It is one of those recipes I turn to when I need something hearty and easy that still feels special around the table.

The first time I tried this recipe was at a neighbor's potluck it was love at first bite. Now even my picky eaters dig in without complaint and I make it at least once a month when nostalgia hits.

Ingredients

• Ground beef: look for fresh bright red beef with no gray spots for the richest flavor
• Onion: diced adds sweetness and depth use a firm heavy onion with no soft spots
• Garlic powder: quick for flavor if using fresh garlic make sure it is plump and white for the best taste
• Dried parsley: brings freshness and color flat leaves mean quality
• Salt and pepper to taste: always season beef well for big flavor
• Egg noodles: use wide noodles for the best texture choose ones with eggs high in the ingredients list for a richer bite
• Sauerkraut: go for canned or jarred varieties that look crisp and are not overly mushy
• Brown sugar: gives balance to the tang of sauerkraut use a soft light brown sugar
• Tomato soup: classic canned gives sweetness and body check labels for minimal additives if possible
• Water: just enough to thin and help the casserole bake evenly filtered water is always a plus
• Swiss cheese: shredded melts creamy and gives a nutty finish I like to shred my own from a block for better melting

Step-by-Step Instructions

Preheat and Prep:

Turn your oven on to three hundred fifty degrees Fahrenheit and let it heat fully while you get everything ready. Coat a nine by thirteen inch baking dish with a thin layer of oil or nonstick spray to keep the casserole from sticking.

Brown the Beef:

Heat a heavy skillet over medium. Add your ground beef and diced onion straight to the pan. Cook slowly stirring every couple of minutes so the onions soften and beef browns thoroughly and evenly. Sprinkle in the garlic powder dried parsley salt and pepper as soon as the beef is halfway browned. Keep stirring so the aromatics toast well and the beef gets flavorful with each bite.

Sauerkraut Layer:

Spoon the well drained sauerkraut evenly into your prepared baking dish. Spread it gently with the back of your spoon so every spot is covered. Evenly sprinkle your brown sugar across the sauerkraut this is what brings a gentle sweet undertone to match the tang.

Add Noodles and Beef:

Scatter your cooked wide egg noodles straight over the sauerkraut and brown sugar. Do not press them down just let them fall naturally in a shaggy layer. Use a slotted spoon to layer your hot beef mixture right over the noodles. Every scoop should get a little ground beef and onion so the whole casserole bakes up with plenty of meaty flavor.

Make Tomato Sauce:

Pour tomato soup and water into a big mixing bowl. Whisk it until very smooth with no lumps. Pour the tomato mixture gently and evenly over your layered casserole so the moisture seeps down to every layer.

Cheese Topping:

Grab a fresh pile of shredded Swiss cheese and sprinkle generously all across the top of the casserole. Cover it edge to edge so you get plenty of gooey cheese in every scoop.

Bake:

Slide the dish into your preheated oven. Bake uncovered for thirty to forty five minutes. Watch for the cheese to melt and bubble the edges should be golden and the top a bit toasty. A few extra minutes can add more color and crunch if you like.

Rest and Serve:

Take the casserole out and let it sit on a cooling rack for five minutes. This short rest lets the layers relax and set so when you scoop portions they come out neat instead of falling apart.

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I always look forward to adding the sauerkraut since it reminds me of my grandmother's kitchen. We would drain and taste the kraut together deciding if it needed a quick rinse for perfect balance. This little ritual always makes the casserole feel special on the table.

Storage Tips

Sauerkraut casserole stores beautifully in the fridge for up to four days. Cover the cooled dish tightly with foil or transfer to airtight containers for easy reheating in the oven or microwave. If you want to freeze it slice into portions and wrap tightly in plastic before storing in a freezer bag. Thaw overnight in the fridge then bake to reheat.

Ingredient Substitutions

Swap ground beef for ground turkey chicken or even plant-based crumbles if you wish. If you prefer extra tang double the sauerkraut or use a fermented homemade variety. Not a fan of Swiss cheese swap in mozzarella provolone or a sharp cheddar.

Serving Suggestions

Serve this casserole as a hearty main dish paired with a green salad or simple steamed vegetables. Soft rye bread or a crusty roll also goes well. For gatherings cut into squares and serve with cocktail forks as a warm party side.

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A Bit of History

Sauerkraut casseroles draw on German and Eastern European roots where preserving cabbage and baking hearty layered dishes is a longstanding tradition. This American twist adds tomato soup and noodles which became popular kitchen staples during the twentieth century and made the dish even more of a classic comfort food.

Common Recipe Questions

→ Can I use fresh sauerkraut instead of canned?

Yes, fresh sauerkraut works well—drain or squeeze out excess liquid to prevent a watery dish.

→ What are good cheese substitutes for Swiss?

Gruyère or mozzarella can offer a mild melt, while sharp cheddar adds extra flavor.

→ Can I make this ahead of time?

Absolutely! Assemble and refrigerate for up to 24 hours, then bake when ready to serve.

→ Is it possible to freeze leftovers?

Yes, let the casserole cool completely, then wrap and freeze for up to 2 months for best texture.

→ Can I add other vegetables to the layers?

Certainly—try adding sliced mushrooms, bell peppers, or grated carrots for additional flavor and texture.