Savory Sauerkraut Casserole with Ground Venison and Melted Cheese Recipe
Oh, I can’t wait to share this Savory Sauerkraut Casserole with Ground Venison and Melted Cheese Recipe with you! It’s one of those comforting dishes that feels like a warm hug on a chilly evening. The mingling flavors of tangy sauerkraut with hearty ground venison and that luscious melted cheese topping make it a true crowd-pleaser. Whether you’re coming back from a long day or hosting family dinner, this casserole hits all the right notes.
What I really love about this recipe is how versatile it is without losing its unique character. The sauerkraut adds a subtle zing that balances beautifully with the rich venison and the creamy cheese melting on top. It’s a recipe that’s simple enough for a weeknight but special enough for guests. Trust me, once you try this Savory Sauerkraut Casserole with Ground Venison and Melted Cheese Recipe, you’ll want to make it again and again.
Ingredients You’ll Need
Each ingredient in this Savory Sauerkraut Casserole with Ground Venison and Melted Cheese Recipe plays an important role in building layers of flavor. I usually hunt down the freshest ground venison I can find for the best taste, and when it comes to sauerkraut, a good-quality jar makes a difference in tang and texture.
- Wide egg noodles: The broad shape holds onto sauce and cheese so wonderfully—don’t skip on this one.
- Salt: Essential for balancing flavors throughout the casserole.
- Ground venison: This lean, flavorful meat really elevates the dish beyond traditional casseroles.
- Yellow onion: Adds sweetness and depth when sautéed, which pairs perfectly with the tangy sauerkraut.
- Sauerkraut: Choose a sauerkraut that’s fresh and not overly salty; homemade works beautifully if you have it.
- Dry mustard: It adds a wonderful subtle kick without overpowering the other ingredients.
- Caraway seeds (optional): These bring out an earthy, slightly nutty flavor that complements both sauerkraut and venison, but feel free to leave them out if you prefer.
- Ground black pepper: Freshly cracked is best for a little bit of heat and complexity.
- Brown sugar: Helps to mellow out the acidity of the sauerkraut and tomatoes, balancing the flavor.
- Whole peeled tomatoes: I sometimes crush them by hand for a rustic texture, but blending slightly works too.
- Grated cheese (Swiss, gouda, or gruyere): All excellent choices for melting beautifully on top and adding richness.
Variations
I like to play around with this Savory Sauerkraut Casserole with Ground Venison and Melted Cheese Recipe depending on what’s in season or my mood. It’s really forgiving, so let your creativity run a little wild!
- Variation: Substitute ground beef or pork if you’re not ready to jump into venison. I’ve done this for family who are new to game meat, and they loved it.
- Vegetarian twist: Use mushrooms and lentils instead of venison for an earthy, protein-packed version.
- Spice it up: Add a pinch of smoked paprika or cayenne for some heat — I do this when I want a little extra warmth.
- Cheese choices: Mixing gouda with gruyere makes the casserole extra creamy and decadent, especially if you’re serving guests.
How to Make Savory Sauerkraut Casserole with Ground Venison and Melted Cheese Recipe
Step 1: Get those noodles perfect
Start by bringing a large pot of salted water to a boil and cooking your wide egg noodles until just al dente—about 7 minutes usually, but check your package. You want them firm enough to hold shape because they’ll finish cooking in the casserole. Once drained, toss them with a little bit of oil to prevent sticking. Pro tip: don’t rinse the noodles; the starch helps the sauce cling.
Step 2: Build the savory base
In a large skillet over medium heat, sauté the chopped yellow onion until soft and translucent—about 5 minutes. Then add the ground venison, breaking it up with a wooden spoon. Cook until browned and no longer pink, around 8-10 minutes. Season with salt, pepper, dry mustard, and if you like, caraway seeds. This step fills your kitchen with an amazing smell and really layers in flavor.
Step 3: Combine the components
Stir in the sauerkraut, brown sugar, and the canned tomatoes (drain the juice slightly if you like a thicker casserole). Let everything simmer together for about 10 minutes so all those flavors meld beautifully. Taste and adjust seasoning if needed—especially watch the salt level, as sauerkraut can be salty.
Step 4: Assemble and bake
Preheat your oven to 350°F (175°C). In a large casserole dish, layer the cooked noodles and then pour the venison and sauerkraut mixture over them. Gently toss it all together to combine. Top generously with the grated cheese of your choice—this is where the magic happens as it bakes and melts into gooey goodness. Bake uncovered for 30-35 minutes until the cheese is bubbly and golden brown on top.
How to Serve Savory Sauerkraut Casserole with Ground Venison and Melted Cheese Recipe
Garnishes
I love sprinkling some chopped fresh parsley or chives over the top right before serving. It adds a fresh pop of color and lightness against the rich casserole. A dollop of sour cream on the side is another favorite—it complements the tang of the sauerkraut perfectly.
Side Dishes
This casserole is hearty, so I usually keep sides simple. A green salad with a tangy vinaigrette or steamed green beans pairs beautifully without overpowering the main dish. Sometimes, I serve it with crusty rye or sourdough bread to soak up all the savory sauce.
Creative Ways to Present
For holiday gatherings, I’ve made individual portions in ramekins topped with extra cheese and baked them until golden for a fancy touch. Another fun idea is layering the casserole in glass baking dishes or even clear bowl cups so everyone can see the colorful layers of noodles, sauerkraut, and cheese—adds a rustic charm to the table.
Make Ahead and Storage
Storing Leftovers
I keep leftover Savory Sauerkraut Casserole with Ground Venison and Melted Cheese Recipe in airtight containers in the fridge, and it usually stays fresh for about 3 to 4 days. When I reheat, the flavors have had time to deepen, making it even tastier the next day.
Freezing
Freezing works surprisingly well with this casserole! I freeze it before baking in a freezer-safe dish, tightly wrapped with foil and plastic wrap. When ready to enjoy, I thaw overnight in the fridge and then bake as directed. It’s a lifesaver for busy weeks.
Reheating
To reheat, I cover the casserole with foil to keep moisture in and warm it in a 350°F oven until heated through, about 20 minutes. This way, the cheese stays melty without drying out. Microwaving works in a pinch but can make the noodles a bit softer.
FAQs
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Can I use other types of ground meat instead of venison?
Absolutely! While ground venison adds a unique flavor and lean texture, this recipe works wonderfully with ground beef, pork, turkey, or even a blend. Each will bring its own character, but the sauerkraut and cheese help keep everything flavorful and moist.
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Is it necessary to add brown sugar to the casserole?
Brown sugar isn’t absolutely necessary, but I find it really helps balance the acidity from the sauerkraut and tomatoes. A small touch rounds out the flavors and adds subtle sweetness that improves the overall dish.
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Can I make this casserole ahead of time?
Yes, definitely! You can assemble the casserole up to a day in advance, keep it covered in the fridge, and then bake it when you’re ready. This makes it perfect for entertaining or busy weeknights.
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What type of cheese melts best for this casserole?
Swiss, gouda, and gruyere are all wonderful choices because they melt smoothly and have a rich flavor that pairs well with venison and sauerkraut. If you want something a little sharper, a blend that includes aged cheddar can also work beautifully.
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Do I need to drain the sauerkraut before using it?
It depends on how wet your sauerkraut is. I usually drain some of the juice off to prevent the casserole from becoming too watery but keep enough to keep the dish moist and flavorful. Taste as you go and adjust accordingly.
Final Thoughts
This Savory Sauerkraut Casserole with Ground Venison and Melted Cheese Recipe has earned a place as one of my go-to comfort foods, especially when I want something hearty and satisfying with a little twist. It’s a dish I’ve enjoyed sharing around the table with friends and family, and every time, it brings smiles and requests for seconds. If you love bold flavors and creamy cheese but want something a bit different from the usual casseroles, give this one a try—I’ve got a feeling it’ll become one of your favorites too.
Print
Savory Sauerkraut Casserole with Ground Venison and Melted Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Central European
Description
This hearty Sauerkraut Casserole combines tender wide egg noodles with flavorful ground venison, tangy sauerkraut, and a rich tomato sauce, all baked to bubbly perfection with a golden cheese topping. With layers of savory, smoky, and slightly sweet elements, this comforting casserole makes a satisfying meal perfect for cooler evenings.
Ingredients
Pasta
- 1 pound wide egg noodles
- Salt, for pasta water
Meat & Vegetables
- 1 1/2 pounds ground venison (or other ground meat)
- 1 large yellow onion, chopped
- 1 pound sauerkraut
Seasonings & Sauces
- 1 tablespoon dry mustard
- 2 teaspoons caraway seeds (optional)
- 2 teaspoons ground black pepper
- 1 tablespoon brown sugar
- 1 32-ounce can whole peeled tomatoes
Cheese
- 1/2 pound grated cheese (Swiss, Gouda, or Gruyere)
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Meat Mixture: In a large skillet over medium heat, brown the ground venison until fully cooked. Drain excess fat if necessary. Add the chopped yellow onion to the skillet and sauté until tender and translucent.
- Add Sauerkraut and Seasonings: Stir in the sauerkraut, dry mustard, caraway seeds (if using), ground black pepper, and brown sugar. Mix well to combine all flavors.
- Incorporate Tomatoes: Pour in the canned whole peeled tomatoes, breaking them up slightly with a spoon. Simmer the mixture gently to allow the flavors to meld and excess liquid to reduce slightly, about 10-15 minutes.
- Combine with Noodles: In a large mixing bowl, combine the cooked noodles with the sauerkraut and meat sauce mixture. Mix thoroughly until everything is evenly distributed.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). Transfer the noodle and meat mixture into a greased 9×13-inch baking dish. Spread evenly. Sprinkle the grated cheese evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Remove from the oven and let the casserole rest for a few minutes before serving to allow it to set slightly for easier slicing and serving.
Notes
- The choice of ground meat can be adjusted to beef, pork, or a mixture if venison is not available, but venison adds a distinct flavor.
- If you prefer a smoother tomato sauce, you can crush the whole peeled tomatoes before adding or substitute with crushed or diced tomatoes.
- Caraway seeds add traditional flavor but can be omitted if not desired.
- Using a mix of Swiss, Gouda, or Gruyere cheese gives a rich, creamy topping, but feel free to use your favorite melting cheese.
Keywords: sauerkraut casserole, venison casserole, egg noodle casserole, baked sauerkraut, comfort food, ground venison recipe
