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Sauerkraut Beef Supper

 Sauerkraut Beef Supper
When I was growing up, my mother made this old-fashioned dish to mark the beginning of fall. Her light-as-air rolls and creamy custard raisin pie were wonderful accompaniments.—Carol Ann Cassaday, St. Louis, Missouri
6 ServingsPrep: 10 min. Bake: 65 min.


  • 2/3 cup finely chopped fully cooked ham
  • 2 cups cooked long grain rice
  • 1-1/4 cups finely chopped onions, divided
  • 1-1/4 teaspoons salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1 can (14 ounces) sauerkraut, rinsed and drained
  • 1/2 teaspoon sugar
  • 1 bacon strip, diced


  • In a large bowl, combine the ham, rice, 3/4 cup onions, 1 teaspoon
  • salt and 1/8 teaspoon pepper; crumble beef over mixture and mix
  • gently.
  • In a greased 2-1/2-qt. baking dish, place half of the sauerkraut;
  • sprinkle with half of the remaining onions. Top with meat mixture,
  • remaining sauerkraut and onions. Sprinkle with sugar and remaining
  • salt and pepper. Top with bacon.
  • Cover and bake at 375° for 65-70 minutes or until hot and bubbly.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 256 calories, 10 g fat (4 g saturated fat), 57 mg cholesterol, 1,190 mg sodium,

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Sauerkraut Beef Supper (continued)

Nutritional Facts: 21 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer