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Sausage and Sauerkraut Casserole Recipe

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This recipe has been in our family for over 50 years, and it's always been our favorite casserole! Now that our four children are grown and gone, I don't often make family-sized meals...but we still enjoy this casserole often, because it's so simple to prepare and reheats nicely.

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Sausage and Sauerkraut Casserole Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

2 cups uncooked elbow macaroni
1 pound bulk pork sausage
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup sauerkraut
1 teaspoon sugar
4 to 5 tablespoons shredded cheddar cheese

Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Add the tomatoes, sauerkraut and sugar to skillet. Cook, uncovered, over medium heat for 2 minutes.
Drain macaroni; add to skillet with cheese. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. Yield: 6 servings.

If Cooking for Two: Casserole makes delicious leftovers since it reheats well.

Nutritional Facts 1 serving (1 cup) equals 281 calories, 16 g fat (6 g saturated fat), 32 mg cholesterol, 634 mg sodium, 24 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Sausage and Sauerkraut Casserole in Reminisce Extra April 1993, p51

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Sausage and Sauerkraut Casserole (2)

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Sausage and Sauerkraut Casserole

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Reviewed on Sep. 27, 2011 by justina_stone

I tried this recipe last night and it was very bland. It might have been better if I added more spices to it but it wasn't bad.

Reviewed on Feb. 16, 2011 by PACountryGirl

I added about 1/4 cup tomato sauce to prevent it from getting dried out in the oven. A more unusual casserole, but I had leftover sauerkraut to use. It tasted good, though my kids were not crazy about it.