When the wind howls outside, nothing beats a warm kitchen. This Sauerkraut Casserole is exactly what your family needs tonight. It is hearty, tangy, and incredibly cozy. You will love how it fills your home with savory aromas.
This dish is the ultimate winter comfort food. It turns simple ingredients into a satisfying meal. You can have this on the table with very little effort. It is perfect for those chilly nights when you need a hug in a bowl.
Why This Recipe Is a Winner
This recipe is a total winter winner for busy families. It uses simple pantry staples to create something truly special. The layers of beef and rice are so satisfying. It is budget-friendly and very filling for hungry kids. You get a perfect balance of creamy and tangy flavors in every bite.
I love that this dish is naturally balanced. You have protein, grains, and vegetables all in one pan. It makes clean-up much easier after a long day. Your holiday guests will also love this unique, savory twist on a classic bake.
Simple Method
Making this casserole is very straightforward and stress-free. You just brown the beef and layer everything up. There is no fancy technique required here at all. Even a beginner can master this one-pan wonder easily. It comes together in about an hour from start to finish.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 900g sauerkraut, drained and rinsed
- 500g ground beef
- 150g yellow onion, finely diced
- 2 cloves garlic, minced
- 200g long-grain white rice, cooked
- 250ml sour cream
- 200g sharp cheddar cheese, shredded
- 15g tomato paste
- 5g sweet paprika
- 3g kosher salt
- 2g ground black pepper
- 15ml vegetable oil
Step-by-Step Directions
- Preheat oven to 175°C (350°F) and lightly grease a 23×33 cm baking dish.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add ground beef and cook until browned, breaking into small crumbles.
- Add diced onion and garlic to the beef.
- Sauté for 5 minutes until onions are translucent.
- Stir in tomato paste, paprika, salt, and black pepper.
- Cook for an additional 2 minutes then remove from heat.
- Spread half of the drained sauerkraut in the bottom of the dish.
- Layer the cooked rice over the sauerkraut, then add the beef mixture.
- Distribute the remaining sauerkraut over the beef layer.
- Spread the sour cream evenly across the top using a spatula.
- Sprinkle the shredded cheese uniformly over the sour cream layer.
- Bake for 35 to 40 minutes until golden and bubbling.
Best Ways to Enjoy It
Serve this casserole warm while the cheese is still melty. It pairs beautifully with a simple side of buttered green beans. You can also add a crusty piece of bread for dipping. For a cozy night in, serve it with a light apple cider. It is a complete meal that feels very special.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This dish actually tastes even better the next day! You can reheat portions in the microwave or oven. If using the oven, cover with foil to keep it moist. Reheat at 350°F for about 15 minutes.
Tips for Best Results
- Rinse your sauerkraut well to keep the flavor mild.
- Brown the beef thoroughly for a deep savory flavor.
- Use sharp cheddar cheese for the best melted topping.
- Do not skip the rinsing step if you prefer a less salty dish.
- For Thanksgiving, double the batch to feed a larger crowd.
- Spread the sour cream gently to keep the layers intact.
- Add a pinch of extra paprika on top for a pop of color.
Ways to Switch It Up
- Swap ground beef for ground turkey for a lighter version.
- Use brown rice instead of white for extra fiber.
- Add a layer of sliced smoked sausage for more protein.
- In summer, swap the heavy cheese for a lighter mozzarella.
Common Questions
Is this dish too sour for kids?
Rinsing the sauerkraut makes the flavor very mild and kid-friendly. The creamy sour cream and cheese also help balance the tanginess. Most kids enjoy the savory beef and rice layers.
Can I make this ahead of time?
Yes, you can assemble the layers the night before. Keep it covered in the fridge until you are ready. Just add a few extra minutes to the baking time.
Can I freeze this casserole?
This casserole freezes very well for up to two months. Thaw it in the fridge overnight before baking. It is a great meal prep option for busy weeks.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every savory bite warm you up. Happy cooking!
— Lidia
Sauerkraut Casserole
Ingredients
- 900 g sauerkraut , drained and rinsed
- 500 g ground beef
- 150 g yellow onion, finely diced
- 2 cloves garlic , minced
- 200 g long -grain white rice, cooked
- 250 ml sour cream
- 200 g sharp cheddar cheese, shredded
- 15 g tomato paste
- 5 g sweet paprika
- 3 g kosher salt
- 2 g ground black pepper
- 15 ml vegetable oil
Instructions
- Preheat oven to 175°C (350°F) and lightly grease a 23x33 cm baking dish.
- Heat vegetable oil in a large skillet over medium-high heat; add ground beef and cook until browned, breaking into small crumbles.
- Add diced onion and garlic to the beef; sauté for 5 minutes until onions are translucent.
- Stir in tomato paste, paprika, salt, and black pepper; cook for an additional 2 minutes then remove from heat.
- Spread half of the drained sauerkraut in an even layer at the bottom of the prepared baking dish.
- Layer the cooked rice over the sauerkraut, followed by the seasoned beef mixture.
- Distribute the remaining sauerkraut over the beef layer.
- Spread the sour cream evenly across the top of the sauerkraut layer using a spatula.
- Sprinkle the shredded cheese uniformly over the sour cream layer.
- Bake for 35 to 40 minutes until the casserole is heated through and the cheese is golden and bubbling.
