I’ll be honest, I wasn’t a huge fan of sauerkraut until recently. I was nervous to try this recipe, fearing the sauerkraut would overpower everything. However, this casserole, with its mix of meat and egg noodles, plus a surprising ingredient—brown sugar—changed my mind! Paired with tomato soup and Swiss cheese, this combination is incredible. The slightly sweet, earthy flavor with just a hint of bitterness from the sauerkraut is truly delightful.
Don’t believe me? Try it for yourself! Scroll down for the full ingredient list and step-by-step directions.
Sauerkraut Casserole
Ingredients:
- 2 pounds ground beef
- 1 medium white onion, chopped
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- 2 cans (10.75 oz) tomato soup
- 1 can (10.75 oz) warm water
- 1 package wide egg noodles
- 2 cans (14 oz) sauerkraut, well drained
- 3/4 cup brown sugar
- 2 cups Swiss cheese, shredded
- Salt & pepper to taste
Preparation:
- Preheat the oven to 350°F. Grease a 9×13 pan and set it aside.
- In a large skillet, combine ground beef, chopped onion, garlic powder, dried parsley, salt, and pepper. Cook until the beef is browned and the onion is translucent.
- Prepare the egg noodles according to the package directions.
- While the noodles are cooking, drain the sauerkraut thoroughly and spread it evenly in the bottom of the prepared pan. Sprinkle with brown sugar.
- Once the noodles are cooked and drained (but not rinsed), layer them over the sauerkraut and brown sugar mixture, followed by the beef mixture.
- In a separate bowl, mix 1 can of warm water with the 2 cans of tomato soup. Stir until smooth, then pour over the beef mixture, ensuring it spreads to the corners of the pan. Top with shredded Swiss cheese.
- Bake at 350°F for 30-45 minutes, until the cheese is browned and the edges are bubbling. Let stand for 5 minutes before serving.
Enjoy!