Grandma's Creamy Sauerkraut and Pasta Casserole

Pat Duran


Got this recipe from my mom. She used to make this with my dad's mom, who they lived with when they first got was grandpas favorite...I made this today - and I'm telling you it was delicious..I will make it again tomorrow for card club St.Patty party! Mmmmm


★★★★★ 1 vote

20 Min
25 Min


  • 8 oz
    package egg noodles,cooked al dente
  • 1 large
    jar or bag of sauerkraut,drained
  • 3 Tbsp
    bacon fat,(lard)
  • 1 lb
    smoked sausage, sliced
  • 1 large
    onion, chopped
  • 3 Tbsp
  • 2 can(s)
    cream of mushroom soup(10 3/4 oz. ea.)
  • 1/2 c
  • 1 clove
    garlic, minced
  • 1 medium
    yellow or red bell pepper, diced
  • s / p
    to taste
  • garnishes
    feta cheese and rice wine or balsamic vinegar

How to Make Grandma's Creamy Sauerkraut and Pasta Casserole


  1. Heat oven to 350^. Grease or spray a large casserole;set aside.
    Drain sauerkraut and fry in a large skillet with the bacon fat for 10 minutes. Stir in sausage slices and fry for 10 minutes more. Pour mixture into a large bowl or pan. Set aside.
  2. In the same skillet add the butter, onions, garlic, yellow pepper and fry until tender. Add the soup and milk to the skillet mixture and stir to combine. Add cooked noodles-stir to combine.
  3. Pour this vegetable and mushroom soup mixture over the sausage/ sauerkraut mixture. Stir to combine. Pour into prepared casserole. Lightly season with salt and pepper or to taste.

    Bake for 25 to 30 minutes, or until bubbly and heated through.
    Top each serving with crumbled feta and a splash of rice wine vinegar...enjoy!
    NOTE: This casserole freezes well.

Printable Recipe Card

About Grandma's Creamy Sauerkraut and Pasta Casserole

Course/Dish: Pasta Pork Casseroles
Main Ingredient: Vegetable
Regional Style: Hungarian

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