Sauerkraut Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
496 kcal
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Course
Main Course, Lunch
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Cuisine
American
Sauerkraut Casserole
Description
The Sauerkraut Casserole features a base of half-cooked wide egg noodles mixed with browned ground venison and sautéed onions. Sauerkraut with its juice is added along with mustard powder, optional caraway seeds, black pepper, brown sugar, and crushed canned whole peeled tomatoes. This blend results in a savory dish with a balance of tanginess from the sauerkraut and subtle sweetness from the brown sugar and tomatoes.
The recipe's method incorporates initial boiling, sautéing, and assembling components before baking. The proteins and vegetables develop a rich flavor through browning and slow cooking during baking. The interplay of textures includes tender noodles, juicy meat, and the slightly crisped edges the casserole forms during baking.
As a one-dish meal, this casserole is suitable for a filling dinner or lunch. It showcases how preserved ingredients like sauerkraut and canned tomatoes can add depth to a comforting baked pasta dish.
Ingredients
- 1 pound egg noodles wide
- salt
- 1 1/2 pounds ground venison or other ground meat
- 1 onion chopped, large, yellow
- 1 pound sauerkraut
- 1 tablespoon mustard powder dry
- 2 teaspoons caraway seeds (optional)
- 2 teaspoons black pepper ground
- 1 tablespoon brown sugar
- 1 ounce whole peeled tomatoes see notes below, canned
- 1/2 pound cheese Swiss, gouda, gruyere is possible, grated
Instructions
- Boil the egg noodles in salty water until half cooked. This generally means about 4 to 6 minutes, but check the package. Drain and set aside.
- While the water is heating up for the noodles, preheat the oven to 350°F. Set a large frying pan on a strong burner over medium-high to high heat.
- Add the chopped onion and ground meat. Sprinkle salt over them. Cook, stirring occasionally and breaking up big lumps, until the meat is well browned, about 10 minutes. Take care to not let any of the bits stuck to the pan blacken -- brown is what you want. Remove the meat and onion to a large bowl and add half the noodles to that bowl.
- Turn the heat off the pan and add the sauerkraut to it, along with its juice. Use a wooden spoon to scrape up all the browned bits, then move all this to the bowl with the meat and half the noodles. Add the dry mustard, caraway, black pepper and sugar. With your hands, extract the whole tomatoes from the can and crush and shred into the bowl. Save the juice in the tomato can for another recipe. Mix all this well.
- Pour the mixture into a 9x13 casserole dish or something similar, and pack it in well. Cover with the remaining noodles; you might not need all of them. Sprinkle the cheese on top evenly and pop it in the oven. It's done when you get some browned edges to the cheese, as in the picture. This usually takes about 30 minutes. Remove it from the oven and let it stand for 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 144mg | 48% |
| Sodium | 637mg | 27% |
| Potassium | 579mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 259mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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