Sauerkraut Casserole with Ground Beef
A cozy, tangy, and cheesy casserole combining ground beef, sauerkraut, and rice for a hearty meal that's weeknight-friendly and make-ahead.
Ingredients
Main ingredients
- 1 pound ground beef 85-90% lean beef recommended
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups sauerkraut, drained and rinsed Refrigerated sauerkraut preferred for brighter flavor
- 1 cup sour cream Can substitute with Greek yogurt for a lighter option
- 1 cup shredded cheddar cheese Other cheese types may be used
- 1/2 cup uncooked white rice Can swap with brown rice or cooked quinoa
- 1 cup beef broth Use store-brand to keep costs down
- 1 tablespoon Worcestershire sauce Ensure it is gluten-free if needed
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Chop the onion and mince the garlic.
Cooking
- In a large skillet, warm the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 3 minutes until softened.
- Add the ground beef, breaking it up as it cooks. Cook for 6–8 minutes until nicely browned.
- Stir in the salt, black pepper, paprika, Worcestershire sauce, uncooked rice, and beef broth. Let it simmer for about 5 minutes.
- Grease a 9×13-inch baking dish and spread half of the sauerkraut in an even layer at the bottom.
- Spoon the beef and rice mixture on top, spreading it out evenly, then top with the remaining sauerkraut.
- Dollop and spread the sour cream over the top, then sprinkle shredded cheddar cheese over everything.
- Cover the dish tightly with foil and bake for about 40 minutes. Remove foil and bake another 10–15 minutes until the cheese is bubbly and lightly browned.
- Let the casserole rest for about 5 minutes before serving.
Notes
Great for meal prep and reheats well. Can be adjusted for dairy-free or gluten-free options. Serve with a fresh salad or roasted vegetables.