Sauerkraut casserole is a hearty, savory dish that brings together the tangy, fermented flavors of sauerkraut with the richness of meats and creamy potatoes. This comforting casserole is a blend of Eastern European tradition with a modern twist, perfect for family dinners or potlucks.
Ingredients:
- 1 lb ground beef or pork
- 1 medium onion, chopped
- 1 can (14 oz) sauerkraut, drained
- 1 cup uncooked egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp butter (for greasing the baking dish)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Cook the Noodles: Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Brown the Meat: In a large skillet, sauté the ground beef or pork over medium heat until browned. Add chopped onion, garlic powder, paprika, salt, and pepper. Cook until onions are softened.
- Layer the Casserole: Spread the sauerkraut evenly across the bottom of the greased baking dish. Layer the cooked meat mixture on top of the sauerkraut. Next, layer the cooked noodles.
- Prepare the Sauce: In a mixing bowl, combine the cream of mushroom soup, sour cream, and half of the shredded cheddar cheese. Stir until smooth.
- Top the Casserole: Pour the soup mixture over the noodles. Spread evenly to cover the casserole. Sprinkle the remaining cheddar cheese on top.
- Bake: Place the casserole in the oven and bake for 25–30 minutes, until the top is golden and bubbly.
- Serve: Remove from the oven and let it sit for a few minutes before serving. Enjoy!
This casserole can be customized by adding ingredients like bacon, sausage, or even diced potatoes for extra heartiness.
