Description
A comforting and hearty sauerkraut casserole featuring savory ground beef, tangy sauerkraut, and creamy mushroom soup layered with rice and topped with melted cheese. This Eastern European-inspired dish is perfect for a satisfying family dinner and can be prepared ahead for convenience.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup cooked white rice
Sauerkraut Mixture
- 2 cups sauerkraut, drained and lightly rinsed
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 teaspoon caraway seeds (optional)
Topping
- 1 cup shredded Swiss or mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Cook Ground Beef Mixture: In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion softens, which should take about 7 to 8 minutes. Season the mixture with salt, black pepper, and paprika to enhance flavor.
- Combine Beef and Rice: Remove the skillet from heat and stir in the cooked white rice, making sure it is evenly incorporated with the beef mixture.
- Mix Sauerkraut Mixture: In a separate bowl, combine the drained sauerkraut, cream of mushroom soup, sour cream, and caraway seeds if you choose to use them, mixing thoroughly.
- Assemble the Casserole: Spread half of the sauerkraut mixture evenly on the bottom of the prepared baking dish. Layer the beef and rice mixture over this, then spread the remaining sauerkraut mixture on top.
- Add Cheese Topping: Sprinkle the shredded Swiss or mozzarella cheese evenly over the top layer of the sauerkraut mixture to create a creamy cheesy crust after baking.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to heat through and meld flavors.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is golden brown and bubbly, adding a delicious crust to the casserole.
- Rest Before Serving: Let the casserole rest for 5 to 10 minutes after removing it from the oven. This allows the dish to set, making it easier to serve and enhancing flavor melding.
Notes
- This casserole can be made ahead and refrigerated overnight before baking to save time on the day of serving.
- For a tangier flavor, you may skip rinsing the sauerkraut before mixing it into the casserole.
- Try substituting ground pork or turkey for ground beef if you want a variation in flavor and texture.
