I have been making this sauerkraut casserole recipe for years. My mom taught me and I taught my son. Even if you think you don't like sauerkraut, you will LOVE this. The brown sugar makes it sweet. It is out of this world! Sauerkraut naysayers give it a try.
Recipe is my own. Photo is from Lillian Russo trying it. She did amazing!
prep time30 Min
cook time45 Min
ground beef or turkey
10.75 oz. tomato soup
10.75 oz. warm water
wide egg noodles
14 oz. sauerkraut, drained very well
swiss cheese, shredded
garlic powder with parsley
salt and pepper
How To Make
Preheat oven to 350°F. Brown ground beef or turkey with chopped onion and season with garlic powder, salt and pepper until done.
Prepare egg noodles according to package. Make sure you don't over cook them. You want them slightly al dente.
Drain sour kraut and pour into the bottom of a greased 9x13 pan. (or you can use a casserole dish or roasting pan if you'd like) Sprinkle with brown sugar.
Pour drained (but not rinsed) egg noodles over sour kraut and brown sugar.
Pour hamburger or turkey over egg noodles.
Mix 1 can of warm water with the 2 cans of tomato soup. Make sure you have all the lumps out of the soup and it is mixed well and smooth. Pour over hamburger or turkey evenly. Use a fork as you are pouring the soup along the sides of the pan to pull the mixture away from the edges to allow some of the soup to seep down the sides slightly.
Top with cheese.
Bake at 350° for 30-45 min until cheese is brown and edges are bubbling. Let stand 5 minutes before serving.
Don't forget the garlic bread and/or a nice lettuce salad to accompany this great casserole. Enjoy!
****This recipe is great and easy to make ahead of time. Just assemble and throw it in the fridge then pull it out when you get home from work and pop it in the oven. If you do this though, you may need to adjust your baking time to closer to 60 min.****
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