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A golden, bubbling sauerkraut casserole topped with melted cheddar cheese in a glass baking dish.

Sauerkraut Casserole

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 485 kcal

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.