Sauerkraut Casserole

Sauerkraut Casserole

Here’s a basic recipe for Sauerkraut Casserole:


  • 1 lb ground meat (beef, pork, turkey, or a combination)
  • 1 onion, chopped
  • 2 cloves garlic, minced

  • 2 can (14 oz) sauerkraut, drained and rinsed
  • 1 can (14 oz) cream of mushroom soup (you can use homemade mushroom soup if preferred)
  • 2 cup shredded cheese (cheddar, Swiss, or a blend)
  • Salt and pepper to taste
  • Optional: caraway seeds, paprika, Worcestershire sauce


  1. Preheat your oven to 350°F (175°C). Grease a casserole dish or baking pan.
  2. In a skillet over medium heat, cook the ground meat with chopped onion and minced garlic until the meat is browned and the onions are translucent. Season with salt and pepper to taste. Drain excess fat if necessary.
  3. In a mixing bowl, combine the cooked meat mixture with the drained and rinsed sauerkraut. Add the cream of mushroom soup and mix well. If desired, add a teaspoon of caraway seeds for extra flavor.

  1. Transfer the mixture into the greased casserole dish, spreading it out evenly.
  2. Sprinkle the shredded cheese over the top of the casserole.
  3. Optionally, sprinkle some paprika on top for color and flavor.
  4. Cover the casserole dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  5. Once done, remove the foil and bake for an additional 5-10 minutes to brown the cheese slightly.

  1. Serve hot and enjoy your Sauerkraut Casserole!

Feel free to adjust the recipe according to your taste preferences. You can add other ingredients like diced potatoes, sliced mushrooms, or bell peppers for extra flavor and nutrition. Enjoy your meal!

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