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
- 16 oz Sauerkraut
- 12 oz. corned beef
- 1 onion-chopped
- 2 Cups Swiss cheese
- 8 oz egg noodles
- 2 cans cream of mushroom soup
- 1-1/3 Cup milk
- 1/2 Loaf rye bread
- 1 stick butter-melted
Directions
- Put Sauerkraut on the bottom of a sprayed 9×13 pan.
- Add a layer of noodles.
- Mix corned beef, soup, onion and milk.
- Put this mixture on top of kraut/ noodles.
- Cover with Swiss cheese.
- Tear rye bread into chunks and saturate with butter. Put on top of the cheese.
- Cover and bake at 305F for one hour.
- Uncover for the last 15 minutes to dry out the rye bread.
What is corned beef?
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.
Looking For More Simple, Budget-Friendly Meals?
