Okay, friends, let me tell you about a dish that’s been a staple in my family for generations: Sauerkraut Casserole. I know, I know, sauerkraut might not be the first thing that springs to mind when you think of comfort food, but trust me on this one. It’s got this incredible tangy flavor that’s balanced perfectly with creamy, cheesy goodness and a touch of sweetness. Think of it as a savory Bread Pudding, but with a surprisingly addictive twist. It’s infinitely easier than making a proper beef wellington, and my kids practically inhale it! Ever since I was a little girl, the smell of this baking in the oven meant pure happiness.

What is sauerkraut casserole?

So, what exactly IS Sauerkraut Casserole? Well, it’s essentially a baked dish where tangy sauerkraut is the star, usually combined with some sort of meat (think kielbasa, or even just some leftover ham), a creamy sauce (sour cream or cream cheese are common), and often topped with a breadcrumb or cracker crumb topping. Think of it as a deconstructed reuben sandwich, baked into a warm, comforting casserole. I always tell people it’s the ultimate “everything but the kitchen sink” kind of meal, because you can really adapt it to use up whatever you have on hand. It’s a humble dish, for sure, but the flavor is anything but boring!

Why you’ll love this recipe?

Oh, where do I even start? This Sauerkraut Casserole is a winner on so many levels. First and foremost, the flavor is just incredible. The tanginess of the sauerkraut plays off the richness of the creamy sauce and the saltiness of the meat in the most perfect way. It’s a surprisingly addictive combination that will have you coming back for seconds (and maybe thirds!).

But beyond the taste, what I truly love about this recipe is how simple it is. It’s seriously one of those “dump and bake” kind of meals that even the most novice cook can pull off. And speaking of easy, it’s also incredibly budget-friendly. Sauerkraut is super inexpensive, and you can use whatever meat you have on hand, making it a great way to use up leftovers. Plus, it’s incredibly versatile. You can serve it as a main course, a side dish, or even a potluck contribution. I’ve even seen people use this concept to make “Reuben Dip!” I always do this when I need a quick, comforting meal that I know everyone will enjoy. What I love most about this is the way that the tangy sauerkraut and creamy sauce mingle together, creating a symphony of flavors that just makes my mouth water. It’s a dish that always brings back happy memories, and it’s one that I’m proud to share with you.

How do you make sauerkraut casserole?

Quick Overview

How do you make sauerkraut casserole? What’s the best way to serve sauerkraut with meat? What is a crunchy topping? Is it safe to layer everything in a casserole dish and bake until golden brown? What are some of the biggest advantages? You probably have most of the ingredients already in your fridge and pantry! This method is special because it creates layers of flavor and texture that make this casserole a special dish.

Ingredients

For the Main Casserole:

• 2 (14-ounce) cans sauerkraut, rinsed and well-drained. I always use the kind in the jar if I can find it! It tastes fresher to me.
• 1 pound kielbasa sausage, smoked sausage or leftover ham, cubed or sliced. What do you like the most?
• 1 (8-ounce) package cream cheese, softened. Don’t even think about using low-fat cream here!
• What is the best sour cream recipe?
• 1/2 cup milk. I’ve even used almond milk and it worked perfectly!
• 1/4 cup chopped onion. I prefer yellow onion, but white works too.
• What is the best Dijon mustard recipe?
• Is 1 teaspoon caraway essential?
• Salt and pepper to taste.

For the Topping: What is the

• 1 cup crushed Ritz crackers or breadcrumbs. I use Ritz because they add a buttery flavor, but plain breadcrumbs work too.
• What is the best real butter to use?

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish. I always grease my pan with cooking spray. I use a little butter for this purpose. How do I make a casserole that doesn’t stick?

Step 2: Prepare the Sauerkraut

Rinse the sauerkraut under cold water to remove excess saltiness. Then, squeeze out as much liquid as possible. This is crucial! Otherwise, your casserole will be watery. I usually use my hands to squeeze it, but you can also use a clean kitchen towel.

Step 3: Mix the Creamy Sauce

In a large bowl, beat together the cream cheese, sour cream, milk, onion, Dijon mustard, and salt. Add the remaining ingredients. What is the best way to make caraway seeds? Make sure your cream cheese is really softened, or you’ll end up with lumps.

Step 4: Combine Ingredients

Add the drained sauerkraut and cubed kielbasa (or your meat of choice) to the creamy sauce and mix well to combine. Make sure everything is evenly distributed.

Step 5: Make the Topping

In a small bowl, combine the crushed Ritz crackers or breadcrumbs with the melted butter. Set aside. Mix well until the crumbs are evenly coated with butter. What is the best topping for a casserole?

Step 6: Assemble the Casserole

The sauerkraut mixture should be poured into a casserole dish and spread evenly. Sprinkle the cracker crumb topping evenly over the top of the casserole.

Step 7: Bake

Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is bubbly. I always check it after 30 minutes to make sure the topping isn’t burning. If it’s getting too dark, you can loosely cover the casserole with foil.

Step 8: Cool & Serve

Let the casserole cool for a few minutes before serving. How do you make the flavors meld together?

What should I serve it with?

Sauerkraut is a versatile dish that can be served in many ways!

What is a hearty meal?Serve it as a main course with mashed potatoes or egg noodles. What are some good ways to serve green salads?

For a potluck: Bring it to your next gathering! It’s always a crowd-pleaser and travels well. I like to keep it warm in a Slow Cooker if I’m not serving it right away.

For a cozy night in:What are some good side dishes to serve with this casserole? What is the Perfect Comfort Food for a chilly evening?

As a side dish:Serve with grilled pork chops or chicken. The tanginess of sauerkraut complements these dishes perfectly. My family tradition involves having this with roasted chicken every Christmas – it’s just not the same. What would happen if I didn’

How do you make sauerkraut casserole?

I’ve made this Sauerkraut casserole more times than I can count, and I have learned a few things. What are some tricks along the way?

Don’t skip the rinsing and draining. Seriously, this is so important! If you don’t rinse and drain the sauerkraut well, your casserole will be way too salty and watery.

Use good quality ingredients: This is especially true for the cream cheese and sour cream. Full-fat versions will give you the best flavor and texture. Trust me, it makes a difference!

Don’t be afraid to experiment: Feel free to add other vegetables to the casserole, such as chopped bell peppers or mushrooms. You can also use different types of meat, such as ground beef or sausage.

Get creative with the topping: Instead of Ritz crackers or breadcrumbs, you can use crushed potato chips or even fried onions for a different twist.

Adjust the seasoning to your taste: If you like a little more tang, add a splash of vinegar to the casserole. If you prefer it sweeter, add a tablespoon or two of sugar.

Let it rest: After baking, let the casserole rest for a few minutes before serving. This allows the flavors to meld together and makes it easier to slice.

I learned this lesson the hard way – once, I forgot to drain the sauerkraut properly, and the casserole was a soupy mess! Another time, I tried using low-fat cream cheese, and the casserole just didn’t have the same richness. These little tweaks can really make a big difference.

Storing and Reheating Tips

If you have any leftover Sauerkraut Casserole (which is rare in my house!), here’s how to store and reheat it:

Refrigerator: Store the casserole in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s completely cooled before storing it.

Freezer: You can also freeze the casserole for up to 2-3 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.

Reheating: To reheat the casserole, preheat your oven to 350°F (175°C) and bake it for 15-20 minutes, or until heated through. You can also microwave it in individual portions for a quicker option.

I find that the casserole tastes best when reheated in the oven, as it helps to crisp up the topping again. But if you’re short on time, the microwave works just fine.

Frequently Asked Questions

Final Thoughts

So there you have it – Grandma Elsie’s Famous Sauerkraut Casserole! This recipe is more than just a dish; it’s a piece of my family history. I hope you’ll give it a try and create some memories of your own. It’s simple, flavorful, and always a crowd-pleaser. If you enjoy this recipe, you might also like my Creamy Potato bake or my easy cheesy chicken casserole – they’re all equally comforting and delicious!

Happy baking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what you think. And if you make any variations, I’d love to hear about them too!