Sauerkraut Casserole with Ground Beef Recipe
If you’re in the mood for a hearty, comforting meal that’s as easy to put together as it is to devour, you simply have to try Sauerkraut Casserole with Ground Beef. This German-American classic brings together savory browned beef, tangy sauerkraut, creamy sour cream, and a blanket of melty cheddar—all layered with rice for a satisfying bite in every forkful. Whether you’re new to sauerkraut or already a fan, this casserole is a cozy dinner that always brings everyone to the table.
Ingredients You’ll Need
Part of what makes Sauerkraut Casserole with Ground Beef such a reliable favorite is the straightforward ingredient list. Each item adds something special—richness, tang, or a hint of spice—making the final dish much more than the sum of its parts.
- Ground beef (1 pound): Offers a savory base and hearty texture that makes this casserole a true main course.
- Onion (1 medium, chopped): Adds sweetness and depth as it cooks down with the beef.
- Garlic (2 cloves, minced): Brings a subtle aromatic note that lifts all the flavors.
- Sauerkraut (3 cups, drained and rinsed): The star ingredient; its tangy crunch balances the richness of beef and cheese.
- Sour cream (1 cup): Provides creaminess and a gentle tang that mellows the sauerkraut.
- Shredded cheddar cheese (1 cup): Melts into a golden, bubbly topping that everyone loves.
- Uncooked white rice (1/2 cup): Absorbs all the delicious flavors while adding heartiness to every bite.
- Beef broth (1 cup): Infuses the rice and beef with savory goodness as the casserole bakes.
- Worcestershire sauce (1 tablespoon): Deepens the umami flavor and adds a savory punch.
- Paprika (1 teaspoon): Offers a gentle warmth and a pop of color.
- Black pepper (1/2 teaspoon): A touch of spice to balance the richness.
- Salt (1/2 teaspoon): Essential for pulling all the flavors together.
- Olive oil (1 tablespoon): Used to sauté the aromatics and brown the beef.
How to Make Sauerkraut Casserole with Ground Beef
Step 1: Sauté the Aromatics
Start by preheating your oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about three minutes until everything is fragrant and softened. This step lays the flavorful foundation for your Sauerkraut Casserole with Ground Beef.
Step 2: Brown the Beef
Next, add the ground beef to your skillet. Break it up as it cooks so you end up with small, tender crumbles. Cook until the beef is no longer pink and has started to brown—this adds both flavor and texture to the casserole.
Step 3: Season and Simmer
Sprinkle in the salt, black pepper, paprika, and Worcestershire sauce. Stir well to coat the beef. Add the uncooked rice and beef broth, then let the mixture simmer for about five minutes. This allows the rice to begin absorbing the savory flavors and ensures it cooks up perfectly in the oven.
Step 4: Layer the Casserole
Lightly grease a 9×13-inch baking dish. Spread half of the drained, rinsed sauerkraut on the bottom. Carefully spoon the beef and rice mixture over the sauerkraut, spreading it into an even layer. Top with the remaining sauerkraut for a lovely tangy finish.
Step 5: Add the Creamy and Cheesy Topping
Dollop the sour cream across the top layer of sauerkraut and gently spread it to cover. Finally, sprinkle on the shredded cheddar cheese for that irresistible melted finish. The combination of creamy, tangy, and cheesy is what makes Sauerkraut Casserole with Ground Beef so memorable.
Step 6: Bake to Perfection
Cover the casserole with foil and bake in your preheated oven for 40 minutes. Then, remove the foil and bake for another 10 to 15 minutes, or until the cheese is bubbling and just starting to brown. Let the casserole rest for five minutes before serving—this helps the layers set and makes serving easier.
How to Serve Sauerkraut Casserole with Ground Beef
Garnishes
A sprinkle of fresh chopped parsley or dill can add a pop of color and a fresh note that brightens up the dish. For a little extra crunch, try scattering some crispy fried onions on top just before serving.
Side Dishes
Sauerkraut Casserole with Ground Beef is wonderfully filling on its own, but it pairs beautifully with a crisp green salad or steamed green beans. A slice of crusty bread or some homemade rolls are perfect for soaking up any extra creamy sauce.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or mini cast iron skillets at your next dinner party. Or, make it picnic-ready by cutting the cooled casserole into squares and packing them in containers for an easy-to-eat, flavor-packed lunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with foil or transfer leftovers to an airtight container. It will keep in the refrigerator for up to four days. The flavors continue to meld and develop, making Sauerkraut Casserole with Ground Beef even tastier the next day.
Freezing
This casserole freezes surprisingly well! Simply let it cool, then wrap individual portions or the entire dish tightly in plastic wrap and foil. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, cover the casserole with foil and warm it in a 350°F (175°C) oven until heated through, about 20-25 minutes. For a quick option, microwave individual portions on medium power until hot. If reheating from frozen, thaw first for best results.
FAQs
Can I use a different type Main Course
Absolutely! While ground beef is traditional, ground pork or turkey both work beautifully in Sauerkraut Casserole with Ground Beef. Each brings its own subtle flavor, so use what you love or have on hand.
Do I have to rinse the sauerkraut?
Rinsing sauerkraut helps mellow its tanginess and reduces excess salt. If you love bold, briny flavors, you can skip rinsing or just give it a light rinse for a happy medium.
Can I use cooked rice instead of uncooked?
Yes, you can substitute cooked rice if that’s what you have. Just reduce the beef broth slightly (to about 1/2 cup) so the casserole doesn’t turn out too wet.
How can I make this dish spicier?
If you crave a little heat, add a pinch of red pepper flakes, a chopped jalapeño, or even a splash of hot sauce to the beef mixture before baking. Sauerkraut Casserole with Ground Beef can handle a bit of kick!
Is this dish gluten-free?
Yes, as long as you check your Worcestershire sauce and beef broth labels for hidden gluten, this Sauerkraut Casserole with Ground Beef is naturally gluten-free and perfect for sharing with friends who avoid wheat.
Final Thoughts
If you’re looking to shake up your weeknight dinner routine, give Sauerkraut Casserole with Ground Beef a try. It’s simple, homey, and bursting with flavor—just the kind of meal that turns any night into something special. I can’t wait for you to taste how all these ingredients come together!
Print
Sauerkraut Casserole with Ground Beef Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Sauerkraut Casserole with Ground Beef is a hearty and comforting German-American dish that combines savory ground beef, tangy sauerkraut, creamy sour cream, and melted cheddar cheese. Perfect for a satisfying family dinner, this casserole layers flavorful ingredients with tender rice and bakes to bubbly perfection, creating a deliciously rich and wholesome meal.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups sauerkraut, drained and rinsed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup uncooked white rice
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
- Cook Ground Beef: Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks for even browning.
- Season and Simmer: Stir in salt, black pepper, paprika, Worcestershire sauce, uncooked rice, and beef broth. Let the mixture simmer gently for 5 minutes, allowing the flavors to meld and the rice to start cooking.
- Assemble Casserole: Grease a 9×13-inch baking dish. Layer half of the sauerkraut evenly on the bottom, then spoon the beef and rice mixture over the sauerkraut. Top with the remaining sauerkraut.
- Add Toppings: Dollop and spread the sour cream evenly over the top sauerkraut layer. Sprinkle the shredded cheddar cheese evenly over the sour cream layer.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 40 minutes to cook through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for another 10-15 minutes until the cheese is bubbly and lightly browned on top.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to allow it to set for easier slicing and enhanced flavor.
Notes
- Ground pork or turkey can be substituted for ground beef to vary the protein.
- For a spicier version, add a pinch of red pepper flakes or a chopped jalapeño to the beef mixture.
- If you prefer softer rice, par-cook the rice before mixing it into the casserole.
- Ensure sauerkraut is well drained and rinsed to reduce excess saltiness and acidity.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
