This easy sauerkraut casserole recipe is loaded with tangy sauerkraut, tender egg noodles, and seared kielbasa under a melty layer of Swiss cheese.
Any lover of sauerkraut or German food is going to love this hearty casserole. This great recipe is perfect to serve as a delicious entree, or as a flavor-packed side dish.
Ingredients & Substitutions
- Kielbasa sausage - Smoked sausage can be substituted, or you can even use bacon instead.
- Yellow onion
- Sauerkraut - This recipe calls for 28 ounces of kraut, but feel free to buy the larger 32 ounce jar of sauerkraut from the grocery store instead. Or better yet, make your own homemade sauerkraut!
- Canned tomato soup - Tomato sauce can be substituted.
- Chicken broth - Water can be substituted.
- Brown sugar
- Caraway seeds
- Egg noodles - Thick egg noodles will be best because they stay firmer.
- Shredded Swiss cheese
How to make it
To make this German sauerkraut casserole recipe, first, saute the chopped kielbasa and onion in a large skillet set over medium heat until the onion is tender and the sausage is seared.
While the sausage is cooking, boil the egg noodles until almost al dente, then drain noodles and set them aside.
Next, add the tomato soup, chicken broth, brown sugar, and caraway seeds to the skillet. Stir to combine and scrap loose any cooked-on bits from the bottom of the pan.
Spread a layer of sauerkraut evenly across the bottom of a large casserole dish, then top with cooked egg noodles, and then the sausage mixture. Sprinkle shredded cheese evenly over the top.
Bake in a 350 degree oven for 30 minutes, or until the cheese is melted and beginning to brown.
Storing and Reheating Leftovers
Leftover sauerkraut casserole should be kept in your refrigerator for up to one week. Be sure to store the leftovers in an airtight container or covered in plastic wrap. This easy casserole can be reheated in the microwave in individual servings until warmed through.
Sauerkraut Casserole
Ingredients
- 1 pound kielbasa sausage chopped into ½" pieces
- 1 large onion chopped
- 28 ounces sauerkraut drained
- 2, 10.75 ounce cans tomato soup
- 1 cup chicken broth
- ½ cup brown sugar
- 1 teaspoon caraway seeds
- 12 ounces egg noodles
- 2 cups swiss cheese
Instructions
- In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender. Stir in the soup, chicken broth, brown sugar and caraway seeds.
- While sausage is cooking, boil egg noodles in a large pot of salted water until they are slightly firmer than al dente.
- Place sauerkraut in the bottom of a 9x13 baking dish. Then top with egg noodles. Next pour sausage and onion mixture over everything and sprinkle cheese over the top.
- Bake uncovered at 350° for 30 minutes.
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