A corned beef and sauerkraut casserole tastes good because it mixes the salty flavor of corned beef with the tangy taste of sauerkraut. Check out my recipe for making sauerkraut at home. You can easily make it with simple ingredients, which is great for busy nights. You can also add other stuff like potatoes or more cheese to make it even better. Plus, it makes a lot, so you’ll have leftovers for later.
Ingredients
Directions
Corned beef is a type of cured beef, typically made from brisket or round cuts of beef. The term “corned” refers to the curing process, where the beef is soaked in a seasoned brine containing large-grained rock salt, also known as “corns” of salt. This curing process helps preserve the meat and gives it its characteristic salty flavor. Corned beef is commonly associated with Irish cuisine, particularly in dishes like corned beef and cabbage (or sauerkraut), but it is also enjoyed in various cuisines around the world. It can be found in both canned and fresh forms, with fresh corned beef often being prepared and served for special occasions like St. Patrick’s Day, just around the corner.