Sauerkraut Hot Dish
Get ready to savor the comforting flavors of the Midwest with this Sauerkraut Hot Dish — a hearty casserole that combines creamy richness with tangy zest! This easy-to-make dish layers tender egg noodles, savory ground beef, sautéed onions, garlic, and tangy sauerkraut, all bound together by creamy mushroom soup and sour cream. Topped with a generous layer of melted cheddar cheese, every bite is an irresistible blend of textures and flavors. Perfect for busy weeknights or potluck gatherings, this oven-baked classic is ready in under an hour and serves up to six. Garnish with fresh parsley for an optional finishing touch and enjoy this crowd-pleasing comfort food today!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 12 ounces egg noodles
- 2 cups, drained and rinsed sauerkraut
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon butter
- 2 tablespoons, chopped optional parsley
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with nonstick spray or butter and set aside.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess grease from the skillet.
Reduce the heat to low. Stir in the salt, black pepper, cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Mix until well combined.
In a large mixing bowl, combine the cooked egg noodles, sauerkraut, and the beef mixture. Gently toss until everything is evenly mixed.
Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the hot dish cool for 5 minutes before serving. Optionally, garnish with chopped parsley for a pop of freshness.
Nutrition Facts
Calories |
4139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.4 g | 316% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 6449 mg | 280% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 40.6 g | ||
| Protein | 195.1 g | 390% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2480 mg | 191% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2474 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
