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Sauerkraut Casserole

By Candy Cheney


Difficulty: Easy

Prep time: 20 minutes

Cook time: 1 hour

Servings: 4


  • 1½ pounds ground beef
  • 1 small onion, diced
  • 1 teaspoon garlic powder or minced garlic
  • salt, to taste
  • black pepper , to taste
  • 1 cup uncooked rice
  • 3 cups water or beef broth
  • ½ pint sour cream
  • 2 cups sauerkraut


Preheat oven to 350˚F.

In a skillet, brown the ground beef, garlic, and onion, adding salt, pepper to taste. Don’t overcook, as it will cook further in the oven. Drain excess fat if necessary, ensuring some is left for flavor.

In a 5-cup casserole dish, combine the cooked ground beef and onion with rice, sauerkraut, sour cream, and the water or broth.

Bake uncovered until rice is cooked to your taste, about 45 minutes to 1 hour. Check often throughout, as it may need additional water for the rice. If needed, add water just a bit at a time.