1. Preheat oven to 350°F. Grease a 9×13 baking dish.
2. In a skillet, cook the beef with the onions, garlic, parsley and salt and pepper until browned.
3. Layer the drained sauerkraut in the baking dish and sprinkle with the brown sugar.
4. Top with the cooked egg noodles, then the beef mixture.
5. In a bowl, whisk together the tomato soup and water until smooth. Pour over the casserole.
6. Top with the shredded Swiss cheese.
7. Bake for 30-45 minutes until hot, bubbly and the cheese is melted.
8. Let stand 5 minutes before serving.
This sweet and savory twist on a sauerkraut casserole is stick-to-your-ribs comfort food bliss! So hearty and full of flavor.
If you tend to pass on sauerkraut because of its potent flavor, this sauerkraut casserole just might change your mind. It takes the humble fermented cabbage and marries it with flavors like brown sugar, tomato soup and Swiss cheese to create the most delightfully sweet and savory one-dish meal.
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