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Sauerkraut Casserole

If you tend to pass on sauerkraut because of its potent flavor, this sauerkraut casserole just might change your mind.
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Course: Main Course
Servings: 8

Ingredients

  • 2 lbs ground beef
  • 1 onion diced
  • 2 tsp garlic powder
  • 2 tsp dried parsley
  • Salt and pepper to taste
  • 8 oz wide egg noodles cooked per package
  • 2 14 oz cans sauerkraut, drained well
  • 3/4 cup brown sugar
  • 2 10.75 oz cans tomato soup
  • 1 10.75 oz can water
  • 2 cups shredded Swiss cheese

Instructions

  • Preheat oven to 350°F. Grease a 9x13 baking dish.
  • In a skillet, cook the beef with the onions, garlic, parsley and salt and pepper until browned.
  • Layer the drained sauerkraut in the baking dish and sprinkle with the brown sugar.
  • Top with the cooked egg noodles, then the beef mixture.
  • In a bowl, whisk together the tomato soup and water until smooth. Pour over the casserole.
  • Top with the shredded Swiss cheese.
  • Bake for 30-45 minutes until hot, bubbly and the cheese is melted.
  • Let stand 5 minutes before serving.