We often serve this hearty dish at family gatherings, and the men especially seem to enjoy it. My sister gave me the recipe about 15 years ago. It’s been a favorite ever since. The unusual blend of ingredients is a pleasant surprise. —Nedra Parker, Dunbar, Wisconsin
Featured In: The 30 Best Midwestern Recipes Ever, Ranked
VERIFIED BY Taste of Home Test Kitchen
- 1 tablespoon canola oil
- 1-1/2 pounds pork stew meat
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 can (14 ounces) sauerkraut, undrained
- 8 ounces egg noodles, cooked and drained
- 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
- 1 jar (4-1/2 ounces) whole mushrooms, drained
- Salt and pepper to taste
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown pork. Add onion and celery; cook until vegetables are crisp-tender. Stir in sauerkraut, noodles, soup and mushrooms; sprinkle with salt and pepper.
- Spoon into a greased 2-qt. baking dish. Bake, covered, stirring occasionally, until meat is tender, about 1-1/2 hours. Yield: 8 servings.
Originally published as Sauerkraut Hot Dish in Reminisce Extra February 1993, p49
Reviews forSauerkraut Hot Dish
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Reviewed Feb. 10, 2012
"This is so yummy! We only baked it for 1 hour (stirring after 30 minutes) and it was perfect.~ Theresa"
Reviewed Mar. 15, 2010
"Substitute wild and white (or brown rice) rice for the noodles. Yum!"