Grandma's Sauerkraut Casserole Recipe With Ground Beef & Egg Noodles by Donna John


Grandma's Sauerkraut Casserole Recipe With Ground Beef & Egg Noodles

Sauerkraut was a staple in my house growing up. With a freezer full of ground beef, this sauerkraut casserole recipe intrigued me. Brown sugar? Egg noodles? Swiss cheese? The ingredients were interesting, to say the least. But it was grandma's sauerkraut casserole recipe, and grandmas are not usually wrong.

 

Here's your shopping list for this cheesy sauerkraut casserole recipe: wide egg noodles, ground beef, onion, garlic powder, sauerkraut, brown sugar, condensed tomato soup and Swiss cheese. This ground beef casserole recipe was very tasty. I did make some adjustments to the original recipe, which called for more egg noodles and more sugar. The amount of sugar in the original recipe (3/4 cup) seemed like way to much to me, so I reduced it to 1/2 cup. (You could add even less and it would be fine.) 

Serve this budget-friendly, grandma-approved ground beef casserole with a salad or vegetable

Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

  • 1 package (12 ounces) wide egg noodles (original recipe called for 16 ounces)
  • 2 pounds ground beef
  • 1 onion, chopped
  • garlic powder, to taste
  • 2 cans (14 ounces each) sauerkraut, drained
  • 1/2 cup brown sugar (original recipe called for 3/4 cup)
  • 2 cans (10 ounces each) condensed tomato soup
  • 1 can water
  • 2 cups grated Swiss cheese

Here's how to make it: 

  1. Cook the egg noodles according to package directions to al dente (do not overcook). Drain.
  2. Brown the ground beef and onion in a large skillet. Season with garlic powder, to taste, and salt and pepper.
  3. Spread the drained sauerkraut in the bottom of a casserole dish or 13x9-inch baking pan. Sprinkle the brown sugar.
  4. Top with the egg noodles.
  5. Add the ground beef and onions.
  6. Combine the tomato soup and 1 can of water. Pour it over the top.
  7. Use a fork to gently move the noodles so the tomato soup runs down into the casserole.
  8. Sprinkle with the cheese.
  9. Bake in a preheated 350-degree F oven for about 30 minutes or until hot and cheese has melted.

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Elisa Schmitz
WOW! What an amazing recipe, Donna John . We ate so much sauerkraut growing up because my grandma cooked with it a lot. Thank you for bringing back that Old World goodness!
Cassiday
Casseroles are such an easy way to get the family fed.

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