Lindylu's Sauerkraut Casserole

Linda Moloney


I have had this recipe for over 20 years. I brought it home , written on a napkin, from a family get together. I have done some tweeking and everyone asks for the recipe. This can be made ahead of time and frozen and/or refrigerated a couple of days ahead of time before baking. Great with warm pumpernickel bread ! Even sauerkraut haters have converted !

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★★★★★ 1 vote
20 Min
1 Hr


1 lg jar/can of sauerkraut, rinsed and drained
1/2 pkg wide noodles, cooked and drained
2 cans cr of chicken soup
diced onions, salt, and pepper
1 can corned beef
1 14 oz can diced tomatoes with italian spices
8 slices aged swiss cheese


1In a 13x9 baking dish layer all ingredients except cheese,first the sauerkraut, then the noodles. You will spread the soup like frosting over the noodles, then sprinkle the onions and season with salt and pepper. Break up the corned beef over the soup, onions and seasoning. Pour the diced tomatoes, juice and all, over the whole casserole. Bake at 325 degrees for 1 hr. Layer the cheese over casserole the last 5 minutes of baking. Tada!
Enjoy !

About this Recipe

Main Ingredient: Vegetable
Regional Style: German
Other Tag: Quick & Easy