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Swiss Sauerkraut Casserole

Swiss Sauerkraut Casserole
  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 6
Swiss cheese and canned cream of chicken soup make a quick sauce for a savory ground beef and noodle dish.
Updated January 25, 2010

Ingredients

  • 8 oz uncooked egg noodles
  • 1 1/2 lb lean (at least 80%) ground beef
  • 1 small onion, chopped (1/4 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (32 oz) sauerkraut, undrained
  • 2 cans (10 3/4 oz each) condensed cream of chicken soup
  • 2 cups shredded Swiss cheese (8 oz)
  • Chopped red onion, if desired

Steps

  • 1
    Heat oven to 350°F. Cook and drain noodles as directed on package.
  • 2
    While noodles are cooking, cook beef, onion, salt and pepper in 10-inch skillet, over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  • 3
    In ungreased 3-quart casserole, mix noodles, beef mixture, sauerkraut, soup and 1 cup of the cheese.
  • 4
    Bake uncovered 45 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered 5 to 10 minutes or until cheese is melted. Sprinkle with red onion.

  • Serve this hearty casserole with a crisp green salad tossed with tomato wedges and Italian dressing.

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
90
Total Fat
9g
15%
Saturated Fat
3 1/2g
17%
Trans Fat
1/2g
Cholesterol
45mg
16%
Sodium
540mg
23%
Potassium
390mg
11%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
8%
Sugars
6g
Protein
16g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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