Show Subscription Form




Sausage and Sauerkraut Casserole Recipe
Sausage and Sauerkraut Casserole Recipe photo by Taste of Home

Sausage and Sauerkraut Casserole Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Sausage and Sauerkraut Casserole in Reminisce Extra April 1993, p51

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.

Medium-Bodied White Wine

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

Reviews for Sausage and Sauerkraut Casserole

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 17, 2014

This was wonderful!!! The only change I made was using hot Italian pork sausage instead of the regular sausage. I didn't even add salt or pepper. My family and friends loved it! Thanks for sharing such a great recipe!

MY REVIEW
Reviewed Sep. 27, 2011

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.

MY REVIEW
Reviewed Feb. 16, 2011

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT