Description
This Sauerkraut Casserole with Ground Beef is a hearty and comforting dish that combines savory ground beef, tangy sauerkraut, and creamy textures for a satisfying meal.
Ingredients
Scale
Ground Beef Mixture:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup cooked white rice
Sauerkraut Mixture:
- 2 cups sauerkraut, drained and lightly rinsed
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 teaspoon caraway seeds (optional)
- 1 cup shredded Swiss or mozzarella cheese
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook Ground Beef: In a skillet, cook ground beef, onion, and garlic until browned. Season with salt, pepper, and paprika. Stir in cooked rice.
- Prepare Sauerkraut Mixture: In a bowl, mix sauerkraut, cream of mushroom soup, sour cream, and caraway seeds.
- Layer Casserole: Spread half of sauerkraut mixture in baking dish, top with beef and rice mixture, then remaining sauerkraut mixture. Sprinkle with cheese.
- Bake: Cover with foil and bake for 30 minutes. Uncover and bake for another 10–15 minutes until golden and bubbling. Let rest before serving.
Notes
- This casserole can be made ahead and refrigerated overnight before baking.
- For a tangier flavor, skip rinsing the sauerkraut.
- Ground pork or turkey can be used as a variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 880mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
