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Swiss Sauerkraut Noodle Casserole with Herbs
The tangy kraut flavor in this Swiss Sauerkraut Noodle Casserole with Herbs is distinctive, but not too tart. The flavor combines deliciously with noodles and ground beef, and it brightens all the ingredients in a way that makes this a wonderfully warm, delicious comfort food dish.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 - 12
Ingredients
- 12 ounce package wide egg noodles uncooked
- 1½ pounds lean ground beef
- I large yellow onion chopped (about 1½ cups)
- 2, 10¾ ounce cans cream of chicken soup
- 2- 3 cups freshly shredded Swiss cheese 8 – 12 ounces ounces
- 1, 32 ounce jar Frank’s Kraut with juice https://frankskraut.com/
- 1 medium shallot halved and thinly sliced (about ¼ cup)
- 1 teaspoon dried thyme divided
- ¼ cup fresh parsley curly or flat leaf, roughly chopped for garish
- Salt & freshly ground black pepper to taste
Instructions
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Pre-heat oven to 350°F.
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Cook noodles per package directions. Continue preparing ingredients below while noodles are cooking. When cooked, drain noodles completely and proceed as indicated below.
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Heat a large skillet over medium heat. Add ground beef and chopped onion, and cook 8 to 10 minutes until beef is brown. Stir often. Season with salt and pepper to taste. NOTE: For best flavor, it’s very important to season the beef at this stage. Drain any excess fat from pan.
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In a large mixing bowl, add cream of chicken soup, half of the shredded Swiss cheese, half of the dried thyme, and the undrained sauerkraut, and stir to combine. Then add the cooked noodles and ground beef, and stir again to combine. Taste and season mixture if needed.
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Spoon mixture into an ungreased 3-quart casserole dish, and bake (uncovered) for 30 - 40 minutes.
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Carefully remove casserole from oven and add remaining Swiss cheese, sliced shallots, and remaining dried thyme over the top. Bake (uncovered) for an additional 10 minutes until cheese topping is completely melted.
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Garnish with roughly chopped fresh parsley, and serve warm.
Recipe Notes
Recipe adapted from Betty Crocker.