Sauerkraut Casserole

    1 hour 20 minutes

    This easy and delicious casserole combines mushroom soup, sauerkraut, kielbasa and noodles for a truly savoury experience!

    64 people made this

    Serves: 8 

    • 600g (1 1/2 tins) condensed cream of mushroom soup
    • 1 1/3 cups (330ml) milk
    • 1/2 cup chopped onion
    • 1 tablespoon mustard
    • 1kg sauerkraut, rinsed and squeezed dry
    • 250g egg noodles
    • 750g kielbasa (Polish sausage), cut into 1 cm pieces
    • 2 cups grated Swiss cheese
    • 3/4 cup whole wheat bread crumbs
    • 2 tablespoons butter, melted

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
    3. Spread sauerkraut into the bottom of a lightly greased 20x30cm baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with kielbasa and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
    4. Cover baking dish tightly with aluminium foil and bake in the preheated oven for 1 hour, or until noodles are tender.

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    Reviews and Ratings
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    Reviews in English (60)


    We enjoyed this very much.Did make some adjustments, however. I scaled the recipe to four servings and it made quite a bit; enough for 6 people. A couple of the reviews mentionned dryness so I cooked the noodles first. No problem with moisture. Instead of whole wheat bread, I used polish rye. I used the food processor since it is a hard bread and this worked well. I melted 2 tablespoons of butter in a skillet and then added the crumbs until butter was absorbed. I think the adjustments made a creamier, more flavorful dish.  -  01 May 2002  (Review from Allrecipes USA and Canada)


    This was absolutely delicious! It tasted just like a reuben sandwich. I had extra kielbasa, so I also increased the noodle amount slightly and added about 2 heaping tablespoons of sour cream to the soup/milk mixture. Warm, creamy and very comforting. I'll make it again for sure.  -  04 Nov 2002  (Review from Allrecipes USA and Canada)


    This recipe is fantastic! I did adjust a bit however, cooking the noodles first and using Rye Bread crumbs, and the results were great! A real crowd pleaser!  -  19 Jul 2007  (Review from Allrecipes USA and Canada)