Description
This Sauerkraut Casserole combines tangy sauerkraut, savory ground beef, egg noodles, and Swiss cheese into a hearty, comforting dish. With layers of flavor from onions, garlic, and tomato soup, it’s a perfect family meal or crowd-pleaser for gatherings. This easy-to-make casserole brings together sweet, sour, and savory elements for a well-balanced, delicious dinner.
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 instructions
- 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
1. Preheat oven and prepare baking dish:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
Note: A well-greased dish will ensure that the casserole doesn’t stick, making it easier to serve.
2. Cook the ground beef mixture:
In a skillet over medium heat, cook the ground beef along with the diced onion, garlic powder, parsley, salt, and pepper. Cook until the beef is browned and the onions are softened, about 7-10 minutes. Drain any excess fat.
Note: Browning the beef adds depth of flavor. Don’t skip draining the fat, as it will help prevent the casserole from becoming too greasy.
3. Layer sauerkraut and sugar:
In the greased baking dish, spread the drained sauerkraut evenly on the bottom. Sprinkle the brown sugar over the sauerkraut.
Note: Draining the sauerkraut well is crucial to avoid excess moisture in the casserole. The brown sugar balances the tangy flavor of the sauerkraut.
4. Add noodles and beef mixture:
Layer the cooked egg noodles evenly over the sauerkraut. Then, top with the cooked ground beef mixture, spreading it evenly across the noodles.
Note: Wide egg noodles are ideal because they hold their shape during baking and absorb some of the flavors without becoming mushy.
5. Mix and pour the sauce:
In a bowl, whisk together the tomato soup and one can of water until smooth. Pour this mixture evenly over the layered beef and noodles.
Note: The tomato soup acts as a sauce, adding moisture and flavor to every layer. Be sure to pour it evenly so that the casserole bakes uniformly.
6. Add cheese topping:
Sprinkle the shredded Swiss cheese evenly over the top.
Note: Swiss cheese melts beautifully, creating a creamy, bubbly topping. You can substitute with other cheeses like cheddar if you prefer a different flavor profile.
7. Bake the casserole:
Bake in the preheated oven for 30 to 45 minutes, or until the casserole is hot and bubbly, and the cheese is fully melted and golden.
Note: Check after 30 minutes to avoid overcooking. The casserole should be bubbly, and the cheese lightly browned.
8. Let it rest:
Allow the casserole to stand for about 5 minutes before serving to let it set and cool slightly.
Note: Letting the casserole rest will make it easier to serve and will allow the flavors to meld together.
Notes
- Make Ahead: You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, bring it to room temperature before placing it in the oven.
- Substitutions: Feel free to swap ground beef with ground turkey or plant-based meat alternatives for a lighter or vegetarian version. You can also use mozzarella or cheddar cheese in place of Swiss cheese for a different flavor.
- Storage: Leftovers can be stored in the refrigerator for 3-4 days in an airtight container. To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions.
- Freezing: The casserole can be frozen before or after baking. For best results, freeze it before baking. Thaw overnight in the fridge before baking or reheating.