Grandma's Egg Noodle Sauerkraut Ground Beef Casserole Recipe (8 Ingredients) by Donna John

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, high-protein 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. Check out the health benefits of sauerkraut.

The original recipe 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.)

This is a hearty, filling, comfort food dinner perfect for any night of the week. 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

• 12 ounces wide egg noodles (original recipe called for 16 ounces)
• 2 pounds ground beef
• 1 onion, chopped
• garlic powder, to taste
• 28 ounces (2 cans) sauerkraut, drained
• 1/2 cup brown sugar (original recipe called for 3/4 cup)
• 20 ounces (2 cans) 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. (If you don't like Swiss cheese try mozzarella, provolone, Monterey Jack or even cheddar.)
   
9. Bake in a preheated 350-degree F oven for about 30 minutes or until hot and cheese has melted. Store any leftovers in an airtight container and reheat in the microwave.
   
   

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