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Sausage and Sauerkraut Casserole Recipe

Sausage and Sauerkraut Casserole Recipe

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. YIELD:6 servings


  • 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


  • 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.

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.

Reviews for Sausage and Sauerkraut Casserole

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Reviewed Dec. 3, 2014

"Very Good. Even my daughter enjoyed the meal."

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!"

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."

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."

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