Sauerkraut Casserole: A Tangy, Comforting Classic

Instructions

Step 1: Prepare the Base

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground meat over medium heat until browned and fully cooked. Drain any excess fat.
3. Add the chopped onion and garlic to the skillet and sauté for 3-5 minutes until softened and fragrant.
4. Stir in the drained sauerkraut, season with salt, pepper, and caraway seeds (if using). Cook for another 2-3 minutes, then remove from heat.

Step 2: Make the Creamy Mixture

1. In a mixing bowl, combine the cream of mushroom soup and sour cream. Mix until smooth.
2. If using pasta, stir it into the creamy mixture. If using sliced potatoes, layer them directly into the casserole dish.

Step 3: Assemble the Casserole

1. Lightly grease a 9×13-inch baking dish.
2. Spread half of the creamy pasta or potato mixture into the dish.
3. Layer the sauerkraut and meat mixture evenly on top.
4. Spread the remaining creamy mixture over the sauerkraut layer.
5. Sprinkle the shredded cheese over the top.

Step 4: Add the Topping

1. In a small bowl, mix the breadcrumbs, melted butter, and Parmesan cheese.
2. Evenly sprinkle the breadcrumb mixture over the casserole.

Step 5: Bake

1. Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.
3. Let the casserole rest for 5-10 minutes before serving.

Tips for Success

• Rinse the Sauerkraut: Rinsing the sauerkraut helps tone down its tanginess, but feel free to skip this step if you prefer a stronger flavor.
• Customizable Protein: Swap out the ground meat for sausage, bacon, or even shredded chicken for a different take on the dish.
• Vegetarian Option: Substitute the meat with mushrooms or a plant-based protein and use cream of celery soup instead of mushroom.
• Make Ahead: Assemble the casserole up to a day in advance and store it in the fridge. Bake it fresh when ready to serve.