Back when I was a teacher, my weeknights were a blur of papers to grade, lesson plans to tweak, and a stack of library books waiting to be organized. Dinner? It had to be warm, comforting, and—if I’m being honest—easy enough to throw together without a fuss. That’s when I started revisiting old family recipes scribbled in pencil on yellowing index cards.
This sauerkraut casserole came from my mother’s cousin Helen, a woman who believed that good food didn’t need a dozen ingredients or fancy terms—it just had to make you sigh with the first bite.
I still remember how she made it in her little farmhouse kitchen in central Ohio, humming polka tunes while slicing kielbasa with surgical precision. She served it on chilly Sundays after church with rye bread and mustard on the side, claiming it “keeps the soul warm and the belly full.” I hadn’t made it in years until one winter evening last year, after a snowstorm shut everything down. With nowhere to go and the scent of sauerkraut already swirling from the pantry, I decided to bring this humble, hearty dish back to life.
And let me tell you—when that tomato-sauerkraut aroma started curling through the house, I felt like I was back in Helen’s kitchen. I made a few tweaks, like adding green pepper for a little color and crunch, and it turned out even better than I remembered. If you love one-dish meals that taste like home, this one’s worth every minute.
Short Description
This Easy Sauerkraut Casserole is a cozy, one-dish meal made with layers of smoked sausage, tangy sauerkraut, tender rice, and a simple tomato sauce. It’s hearty, fuss-free, and baked to comforting perfection.
Key Ingredients
- 1 pound kielbasa or smoked sausage, sliced into half circles
- 1 cup raw white rice
- 2 cups sauerkraut, drained
- ½ cup green bell pepper, chopped
- 1 medium yellow onion, chopped
- 1 (11 oz) can tomato soup
- 11 oz hot water (use the empty soup can to measure)
- Non-stick cooking spray
Tools Needed
- 9×13-inch baking dish
- Sharp knife
- Cutting board
- Mixing bowl or large measuring cup
- Aluminum foil
Cooking Instructions
Step 1: Prep the Oven and Dish
Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray so the rice won’t stick to the bottom as it cooks.
Step 2: Prepare the Ingredients
Slice the kielbasa into thin half-moons. Chop the onion and green bell pepper. Drain the sauerkraut well—press it gently with a spoon to remove excess moisture. This helps the casserole stay fluffy instead of soggy.
Step 3: Layer the Casserole
Evenly sprinkle the uncooked rice on the bottom of the baking dish. Then, spread the sauerkraut in a smooth layer over the rice. Add the sliced sausage on top, spreading it evenly. Scatter the chopped onion and green pepper over everything.
Step 4: Make the Sauce
In a mixing bowl or large measuring cup, mix the tomato soup with the same amount (11 oz) of hot water. Stir until smooth. Pour this mixture evenly over the casserole so every layer gets moistened.
Step 5: Cover and Bake
Tightly cover the baking dish with foil and place it in the oven. Bake for 45 to 55 minutes, or until the rice is fully tender and the liquid is absorbed. You can peek under the foil around the 45-minute mark to check.
Step 6: Rest and Serve
Let the casserole rest for 5 minutes before serving. This gives the steam time to settle and helps the layers come together nicely.
Why You’ll Love This Recipe
– One dish, no mess, no fuss
– Budget-friendly ingredients
– Feeds a crowd
– Great for make-ahead dinners or potlucks
– Naturally gluten-free
– Easy to customize with pantry staples
Mistakes to Avoid & Solutions
Mistake 1: Using too much liquid
Solution: Stick to the 1:1 ratio of tomato soup to water. Too much liquid will leave you with mushy rice and a soggy texture.
Mistake 2: Not draining the sauerkraut
Solution: Always drain and lightly squeeze the sauerkraut. Extra moisture can water down the flavor and texture of the dish.
Mistake 3: Undercooked rice
Solution: Make sure your foil is tightly sealed so steam stays trapped. If your rice is still firm at 50 minutes, cover again and bake for 5–10 more.
Mistake 4: Cutting the sausage too thick
Solution: Slice into thin half-moons so it cooks evenly and mixes well with the rice and kraut.
Mistake 5: Skipping the rest time
Solution: Letting the dish rest after baking allows the moisture to settle and flavors to blend more fully.
Serving and Pairing Suggestions
Main Dish Style: Serve hot with a slice of hearty rye bread or sourdough.
Family-Style: Place the whole casserole dish in the center of the table and let everyone dig in.
Side Pairings: A green salad with vinaigrette, roasted root vegetables, or pickled beets balance out the richness.
Drink Pairing: Try with a glass of dry Riesling, light lager, or even spiced apple cider.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: You can freeze portions in sealed containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating (Oven): Cover with foil and warm at 325°F for about 20 minutes.
Reheating (Microwave): Heat individual portions on medium power, covered, for 1–2 minutes, stirring halfway through.
FAQs
1. Can I use brown rice instead of white rice?
Brown rice needs a longer cook time and more liquid. If you swap it in, use 1¼ cups of water and bake for 60–70 minutes.
2. What’s the best kind of sausage for this?
Kielbasa or any smoked sausage works best for that classic flavor. Turkey sausage or chicken sausage are great lean options.
3. Can I make this vegetarian?
Yes! Skip the sausage and use vegetarian kielbasa or add mushrooms and white beans for a plant-based protein source.
4. Is tomato soup the same as tomato sauce?
No. Tomato soup has added sugar and creaminess. Tomato sauce will be too thick and acidic. Stick with canned tomato soup.
5. Do I need to cook the rice beforehand?
No, it cooks in the oven. Just be sure to use raw white rice and seal the foil tightly so the steam can do its job.
Tips & Tricks
Sprinkle a bit of caraway seed into the sauerkraut for a traditional German flavor.
Add shredded cheddar on top during the last 10 minutes of baking for a cheesy crust.
For extra tang, stir a spoonful of Dijon mustard into the tomato soup mixture.
Chop everything evenly so it cooks at the same rate.
Leftovers taste even better the next day after the flavors meld!
Recipe Variations
1. German-Inspired Bake
Swap the tomato soup for 1½ cups of beef broth and add 1 teaspoon of caraway seeds. Use bratwurst instead of kielbasa for a deeper flavor.
2. Spicy Cajun Twist
Use andouille sausage, add ½ teaspoon smoked paprika and ¼ teaspoon cayenne pepper to the tomato soup mix. Toss in a few sliced jalapeños if you love heat.
3. Veggie-Loaded Version
Add a cup of sliced mushrooms and a handful of shredded carrots. Swap sausage for vegetarian kielbasa or omit entirely for a plant-based version.
4. Cheesy Topper Casserole
Before baking, sprinkle 1 cup shredded mozzarella or cheddar over the top. Bake covered for 40 minutes, then uncover and bake 10 more for a bubbly, golden cheese finish.
Final Thoughts
Some recipes just feel like home, and this sauerkraut casserole is one of them for me. It’s not flashy, but it’s real food—satisfying, unpretentious, and steeped in tradition. Each bite takes me back to a time when dinner was about gathering, not rushing. And maybe that’s why I love it so much. It feeds the body and the spirit, all in one dish.
The beauty is in its simplicity—layered ingredients, a no-fuss bake, and a comforting aroma that fills the kitchen before you even open the oven.
Easy Sauerkraut Casserole
Print ThisIngredients
- 1 pound kielbasa or smoked sausage, sliced into half circles
- 1 cup raw white rice
- 2 cups sauerkraut, drained
- ½ cup green bell pepper, chopped
- 1 medium yellow onion, chopped
- 1 (11 oz) can tomato soup
- 11 oz hot water (use the empty soup can to measure)
- Non-stick cooking spray
Instructions
Step 1: Prep the Oven and Dish
Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
Step 2: Prepare the Ingredients
Slice kielbasa into thin half-moons. Chop the onion and green pepper. Drain sauerkraut well to remove excess liquid.
Step 3: Layer the Casserole
Spread uncooked rice evenly in the dish. Top with sauerkraut, then sausage. Scatter chopped onion and pepper over everything.
Step 4: Make the Sauce
Mix tomato soup and 11 oz of hot water until smooth. Pour evenly over the layers.
Step 5: Cover and Bake
Cover tightly with foil. Bake for 45–55 minutes until the rice is tender and the liquid is absorbed.
Step 6: Rest and Serve
Let it sit for 5 minutes before serving to set the layers.
