Sauerkraut Casserole

sauerkraut

🥗Healthier: fermented cabbage

💰Cheaper: cabbage + vinegar

Fermented cabbage provides similar tanginess with less sodium.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while still melting well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

Preheat oven to 350°F. Grease a 9x13 pan, set aside.

In a large skillet, add ground beef, onion, garlic powder, parsley, and salt and pepper. Brown the hamburger and cook onion until it’s translucent.

Prepare egg noodles according to package directions.

While noodles are cooking, drain sauerkraut and pour into the bottom of the prepared pan. Sprinkle with brown sugar.

Next, pour drained (but not rinsed) egg noodles over the sauerkraut and brown sugar layer, followed by the hamburger mixture.

In a separate bowl, mix 1 can of warm water with 2 cans of tomato soup. Stir until smooth. Pour over the hamburger mixture, making sure the soup spreads into the corners of the pan. Top with cheese.

Bake at 350° for 30-45 minutes until cheese is brown and edges are bubbling. Let stand 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens