A delightful casserole combining the tangy flavor of sauerkraut with savory beef and creamy cheese.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking throughout the dish.
In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is softened.
Stir occasionally to prevent sticking and ensure even cooking.
Drain any excess fat from the skillet.
Use a spoon or tilt the skillet to remove the fat carefully.
In a 7x11-inch casserole dish, layer half of the beef and onion mixture.
Spread the mixture evenly for consistent layers.
Spread the sauerkraut evenly over the beef layer.
Ensure the sauerkraut is well-drained to avoid excess moisture.
Top with the remaining beef and onion mixture.
Press gently to compact the layers slightly.
Spread the uncooked egg noodles evenly over the top.
Distribute the noodles evenly for uniform cooking.
In a bowl, mix the cream of mushroom soup and cream of chicken soup, then spread this mixture over the noodles.
Ensure all noodles are covered with the soup mixture to prevent them from drying out.
Cover the casserole dish with foil and bake for 30 minutes.
Covering the dish helps retain moisture during baking.
Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 30 minutes.
Allow the cheese to melt and form a golden crust.
Let the casserole rest for 5 minutes before serving.
Resting allows the layers to set and makes serving easier.
Continue in our app for the best experience
