A cozy blend of tangy sauerkraut, savory ground meat, and creamy cheese, this sauerkraut casserole is a comfort food classic with bold, unexpected flavor.
Easy to prepare and endlessly adaptable, it layers egg noodles, tomatoes, and caraway for a hearty bake that’s perfect for lunch or dinner any time of year.
Key Players in This Sauerkraut Casserole
- Wide egg noodles – The sturdy base of the dish, absorbing flavor while holding the casserole together with a soft, chewy texture.
- Ground venison or other meat – Rich and savory, this protein forms the heart of the casserole. Venison adds depth, but beef, pork, or turkey work just as well.
- Yellow onion – Adds aromatic sweetness and depth, pairing beautifully with the tang of sauerkraut.
- Sauerkraut – The star ingredient, its signature brine brings zing and complexity that balances the richness of meat and cheese.
- Whole peeled tomatoes – Crushed by hand for a rustic touch, these mellow the acidity of sauerkraut and contribute to a saucy base.
- Dry mustard and caraway seeds – Add warmth and a whisper of spice; the caraway’s subtle anise flavor plays well with fermented cabbage.
- Brown sugar – Just enough sweetness to round out the bold, sour, and savory elements.
- Grated Swiss or Gruyère cheese – Melts into a golden crust with nutty richness, crowning the casserole with irresistible appeal.
Let’s Make It: How to Build the Sauerkraut Casserole
Begin by parboiling your egg noodles—only halfway—to keep them from turning mushy as they bake. While they cook, brown the ground meat and chopped onion in a hot skillet until deeply golden and fragrant.
Transfer the meat and half the noodles to a mixing bowl. Next, deglaze the pan with the sauerkraut and its brine, scraping up all the browned flavor bits. Combine this with the meat mixture along with mustard, caraway, black pepper, brown sugar, and crushed whole tomatoes.
Spoon the mixture into a casserole dish, pressing it in gently. Top with the rest of the noodles and a generous layer of cheese. Bake at 350°F until the edges are bubbling and the top is golden and crisp—about 30 minutes. Let it rest briefly before serving.
Pro Tips & Tasty Variations
To deepen flavor, sauté the sauerkraut briefly before adding it to the mix—this reduces sharpness and adds caramelized depth. For extra creaminess, stir in a spoonful of sour cream or crème fraîche before baking.
Not into caraway? Skip it, or replace with dill seed or thyme. Ground pork or beef can easily sub for venison. Want more veggies? Add sautéed mushrooms or bell peppers to the meat mixture for a heartier bake.
Saving Leftovers Like a Pro
Cool the casserole completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days. For freezing, portion into individual servings for easy reheating—just thaw overnight and bake or microwave until hot. If the noodles seem dry, a splash of broth or tomato juice perks them right back up.
Sauerkraut Casserole
Ingredients
- 1 tablespoon dry mustard
- 1 pound sauerkraut with juices
- 1 1/2 pounds ground venison or alternative ground meat
- 1/2 pound grated cheese Swiss, Gouda, or Gruyère recommended
- 2 teaspoons caraway seeds optional
- 1 tablespoon brown sugar
- 1 pound wide egg noodles
- 1 large yellow onion finely chopped
- Salt to taste
- 2 teaspoons ground black pepper
- 1 32-ounce can whole peeled tomatoes (juice reserved for other uses)
Instructions
- Boil the egg noodles in generously salted water until partially tender, typically 4 to 6 minutes, or according to package directions. Drain thoroughly and set aside.
- Preheat the oven to 350°F. Meanwhile, place a large skillet over medium-high to high heat.
- Add the chopped onion and ground meat to the hot pan. Season with salt. Sauté, stirring and breaking up the meat, until thoroughly browned—approximately 10 minutes. Ensure the fond (browned bits) does not burn. Transfer the cooked meat and onions to a large mixing bowl, incorporating half of the noodles.
- Turn off the heat and immediately add the sauerkraut, including its brine, to the still-hot pan. Use a wooden spoon to deglaze the skillet, lifting the browned remnants. Transfer all contents to the bowl with the meat and noodles.
- Introduce the dry mustard, caraway seeds, ground black pepper, and brown sugar into the mixture. Manually crush the whole tomatoes over the bowl, discarding any tough core and reserving the can’s juice for another dish. Thoroughly combine all components.
- Firmly pack the prepared mixture into a 9×13-inch casserole dish. Distribute the remaining noodles over the top—using discretion, as not all may be necessary. Evenly layer the grated cheese over the noodles.
- Bake uncovered until the cheese is golden at the edges, typically 30 minutes. Let rest for 5 minutes before slicing and serving.
