Go Back

BBQ Sauerkraut Casserole

My mom used to bring this to our church potlucks 20 years ago. The sour taste from the sauerkraut bakes out of the dish, to give it a more sweet BBQ flavor. Serve over smashed boiled potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine central europe
Servings 6 people
Calories 2535.2 kcal

Equipment

  • 1 Large Skillet For browning ground beef and onions.
  • 1 3-Quart Casserole Dish For assembling and baking the casserole.
  • 1 Heat-Resistant Spatula For stirring, breaking up beef, and serving.
  • 1 Colander For thoroughly draining sauerkraut and cooked ground beef.
  • 1 Measuring Cups For accurate measurement of tomato juice and brown sugar.

Ingredients
  

Main

  • 1 ½ pounds ground beef
  • 1 small onion chopped
  • 1 27 ounce can sauerkraut, drained
  • 2 cups tomato juice
  • 1 cup brown sugar

Instructions
 

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
  • Pour the beef mixture into a 3-quart casserole dish. Layer the sauerkraut over the ground beef, pour the tomato juice over the sauerkraut, then sprinkle with brown sugar. Bake in the preheated oven until the sauce is bubbly, about 60 minutes.

Notes

For enhanced depth, consider adding a teaspoon of smoked paprika and a dash of Worcestershire sauce to the ground beef as it browns. Ensuring the beef is well-caramelized and the sauerkraut thoroughly drained is key to preventing a watery casserole. If you prefer a less sweet profile, reduce the brown sugar by a quarter cup and consider a tablespoon of apple cider vinegar for a bright tang. To elevate presentation, a sprinkle of fresh chopped parsley or chives after baking adds vibrant color. Monitor baking closely; while the sauce needs to bubble, excessive baking can dry out the beef. Serving with a side of creamy mashed or smashed potatoes provides an excellent textural contrast to the savory-sweet casserole.