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Sauerkraut Casserole

5 from 1 vote
If you tend to pass on sauerkraut because of its potent flavor, this sauerkraut casserole just might change your mind.
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Servings: 8
Course: Main Course
Ingredients Method

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

Method
 

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

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