Recipe for Sauerkraut Casserole: Tangy Layers of Comfort in One Bake

There’s something deeply comforting about a hot casserole fresh from the oven, especially when it features the bold tang of sauerkraut. This dish transforms humble ingredients into a hearty, one-bake meal that fills the kitchen with irresistible aromas.

I developed this recipe after realizing how sauerkraut’s bright flavor could elevate a simple casserole. The key is layering it with complementary ingredients that balance its acidity while creating a rich texture throughout.

The result is a dish that delivers on its promise of comfort—warm, satisfying, and perfect for feeding a crowd. Each bite offers a harmonious blend of flavors that makes this casserole a new favorite.

Ideal for Sunday dinners or potluck gatherings. Here’s how to make it.

Ingredients for Recipe for Sauerkraut Casserole

Rich layers of tangy sauerkraut, creamy noodles, and melty cheese create this hearty one-bake wonder.

The sauerkraut is non-negotiable—Libby’s or Silver Floss brands offer consistent quality and tang. For the noodles, Reames frozen egg noodles (thawed) add texture, but dried works fine. Sour cream should be full-fat (Breakstone’s or Daisy) for stability during baking. Swiss cheese melts beautifully, but Gruyère adds a nutty depth. Whole Foods has excellent pre-shredded options if you’re short on time.

Need a shortcut? cream of celery soup works as well as mushroom. No Swiss? Sharp cheddar or Monterey Jack at a 1:1 swap. For extra richness, add 4 oz of cream cheese to the sour cream layer. Caraway seeds are traditional but can be omitted if the flavor isn’t for you. The Dijon mustard balances the sauerkraut’s acidity—don’t skip it (or substitute yellow mustard in a pinch).

Assemble and bake immediately, or refrigerate overnight for deeper flavors. Leftovers keep in the fridge for 4-5 days and reheat well. Freeze portions for up to 3 months—thaw before reheating to preserve texture. This casserole actually improves after a day as the flavors meld together.

Step-by-Step Instructions for Sauerkraut Casserole

This method ensures perfectly layered comfort with tangy depth in every bite.

Step 1: Prepare the Sauerkraut and Noodles

Drain and rinse the 32 oz Sauerkraut thoroughly under cold water to remove excess brine, then squeeze out any remaining liquid. This prevents the casserole from becoming watery. Transfer the sauerkraut to a large bowl and stir in the 1.5 cups Sour Cream, 2 tbsp Dijon Mustard, 1 tsp Caraway Seeds, 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Paprika.

Meanwhile, cook the 12 oz Egg Noodles according to package directions until just al dente. Drain well and set aside. The noodles will finish cooking in the oven, so undercooking slightly now prevents them from turning mushy later.

Step 2: Sauté the Aromatics

In a large skillet, melt the 0.5 cup Unsalted Butter over medium heat. Add the finely chopped 1 whole Onion and cook for 5-6 minutes until softened and translucent. Stir in the minced 3 cloves Garlic Cloves and cook for an additional 30 seconds until fragrant.

Sprinkle the 2 tbsp All-Purpose Flour over the onions and stir for 1 minute to cook off the raw flour taste. This creates a light roux that will help thicken the casserole as it bakes.

Step 3: Combine All Components

In a large mixing bowl, combine the cooked egg noodles, the sauerkraut mixture, the sautéed onions, the 2 cans Cream of Mushroom Soup, and 1 cup of the 2 cups Shredded Swiss Cheese. Stir until everything is evenly coated. The mixture should be thick and creamy, with the noodles and sauerkraut well-distributed.

Taste and adjust seasoning if needed, remembering the cheese and soup already contribute significant saltiness. The Cream of Mushroom Soup binds everything together, while the Swiss cheese adds a nutty depth.

Step 4: Bake Until Bubbly and Golden

Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly. Top with the remaining 1 cup Shredded Swiss Cheese, ensuring the entire surface is covered for a golden, melted crust.

Bake at 375°F for 25-30 minutes until the casserole is bubbly around the edges and the cheese is melted and lightly browned. If the top begins to brown too quickly, tent loosely with foil for the remaining time.

Step 5: Rest and Serve

Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the layers to set slightly, making it easier to portion. The internal temperature should be 165°F throughout, ensuring everything is heated through.

Scoop generous portions onto plates, ensuring each serving includes the crispy top layer and the creamy, tangy filling beneath. The contrast between the rich, cheesy topping and the tangy sauerkraut creates the perfect balance of comfort and brightness.

Perfect Pairings for This recipe for sauerkraut casserole

Side Dish Pairings

This casserole’s richness pairs beautifully with a crisp green salad tossed in a light vinaigrette. I love adding thinly sliced apples and toasted walnuts for crunch and sweetness to balance the tang. A simple cucumber-dill salad also works wonders.

Bread Options

Serve with warm rye bread or dinner rolls to soak up the creamy sauce. For a heartier option, garlic bread adds a buttery contrast. I often use Pillsbury frozen dough for quick, homemade rolls.

Vegetable Sides

Roasted Brussels sprouts or carrots complement the casserole’s depth. Toss them with olive oil, salt, and pepper, then roast at 400°F for 20 minutes. Their caramelized edges add texture. 💛

Beer Pairings

A crisp German lager like Warsteiner or Spaten cuts through the richness with its clean, refreshing finish. For a darker option, a Dunkel or Bock beer enhances the casserole’s savory notes.

Wine Choices

Dry Riesling or Pinot Grigio balances the tanginess beautifully. I prefer Dr. Loosen Riesling for its bright acidity. For red lovers, a light Pinot Noir adds subtle fruit notes.

Dessert Follow-Up

End with a light apple strudel or vanilla ice cream to cleanse the palate. The sweetness contrasts the casserole’s savory layers perfectly. I often serve mine with a drizzle of caramel sauce. ✨

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