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Best Ever Sauerkraut Casserole Recipe

Best Ever Sauerkraut Casserole Recipe

A hearty baked casserole combining ground beef, sauerkraut, tomato soup, onion, and rice in one comforting dish. It is simple to assemble and makes a satisfying family dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground beef
  • 1 medium Medium onion, chopped
  • 27 ounces Sauerkraut, drained
  • 10.75 ounces Condensed tomato soup
  • 1 cup Uncooked long-grain white rice
  • 1 cup Water
Seasonings
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional Seasoning
  • 1/2 to 1 teaspoon Caraway seeds

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease a 2-quart casserole dish and set it aside.
  2. Brown the ground beef and chopped onion in a large skillet over medium heat until the beef is no longer pink and the onion is softened. Drain any excess fat.
  3. In a large bowl, combine the cooked beef and onion with drained sauerkraut, condensed tomato soup, uncooked rice, water, salt, black pepper, and optional caraway seeds.
  4. Transfer the mixture to the greased 2-quart casserole dish and spread it evenly.
  5. Cover the dish tightly with a lid or aluminum foil. Bake at 350°F for about 1 hour, or until the rice is tender and most of the liquid has been absorbed.
  6. Leave the casserole covered and let it stand for 5–10 minutes before serving. This resting time allows the rice to finish settling and the sauce to thicken.

Notes

Do not omit the water or bake the casserole uncovered because the rice needs added moisture and trapped steam. For a milder flavor, lightly rinse and drain the sauerkraut. If the rice is still firm near the one-hour mark, cover the dish again and bake for another 10–15 minutes.