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Pork and Sauerkraut Casserole


  • ¼ cup vegetable oil

  • 1 1/2 pounds pork, medium dice

  • 1 medium onion, diced

  • 3 stalks of celery, diced

  • 1 Tablespoon minced garlic

  • 16 ounces sauerkraut

  • 1 can cream of mushroom soup

  • ½ cup heavy cream

  • 8 ounces egg noodles (cooked and drained)

  • Salt and pepper to taste


  1. Cook the noodles according to package directions, strain and set aside into your mise

  2. Pre-heat oven to 350F

  3. Dice the onion and celery and place in a bowl in your mise

  4. Trim and dice the pork and set into a separate bowl your mise

  5. Mince the garlic and set in a small bowl in the mise

  6. Add the oil into a stock pot or Dutch oven over medium heat, and add the diced pork, celery, and onions

  7. Add salt and pepper. Cook and stir until the pork is browned and the vegetables start to sweat

  8. Add the fresh garlic, stir well

  9. Add the whole can of sauerkraut, juice, and all, into the mix and stir well

  10. Add the mushroom soup and ½ cup cream and stir well

  11. Add the noodles and stir well to incorporate all the ingredients

  12. Place the mixture into a well-greased casserole dish, cover or wrap in foil, and bake at 350 F for 1 ½ hours

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