Sauerkraut-Beef Bake Recipe

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My husband goes to school and works full-time, and I'm the mother of a 1-year old. With a busy schedule like ours, this quick recipe of pantry staples is just perfect!
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 6 servings


  • 1 pound ground beef
  • 1 can (27 ounces) sauerkraut, rinsed and well drained
  • 1/2 cup uncooked instant rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 soup can water
  • 2 tablespoons onion soup mix
  • 1 can (4 ounces) mushroom stems and pieces, drained, optional


  1. In a skillet, cook beef over medium heat until no longer pink; drain.
  2. In a greased 2-qt. baking dish, combine the beef, sauerkraut, rice, soup, water and soup mix. Add mushrooms if desired. Cover and bake at 350° for 1 hour or until heated through. Yield: 6 servings.
Tip: Recipe can easily be doubled for a larger group.
Originally published as Sauerkraut-Beef Bake in Country Ground Beef 1993, p44

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