Easy Sauerkraut Pork Casserole

Submitted by Kittencalrecipezazz

"For all you sauerkraut lovers, this is delicious!"

 

• Ready In: 2hrs
• Ingredients: 9
• Serves: 6

ingredients

• 1 1⁄2 lbs boneless pork, cubed
• 1 medium onion, chopped
• 3 fresh minced garlic cloves (optional)
• 2 stalks celery, chopped
• 1 (14 ounce) can sauerkraut, undrained
• 8 ounces noodles, cooked and drained (any kind is good)
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 1⁄2 cups canned mushroom stems and pieces, drained
• salt and pepper

directions

1. Set oven to 350 degrees.
2. Grease a 2-quart casserole dish.
3. In a large skillet, brown the pork pieces.
4. Add in the onions garlic (if using) and celery, cook until soft but not brown.
5. Stir in the sauerkraut (with the juice), cooked noodled, undiluted soup and mushrooms; season with salt and pepper to taste; mix well to combine.
6. Spoon into a greased casserole dish.
7. Cover, and bake for 1-1/2 hours, or until the meat is tender, stirring occasionally.

Reviews

[surus]

I made this using leftover pork loin roast. I used a 16oz bag of sauerkraut and fresh mushrooms. I cooked the mushroom, onions and garlic in butter. Then threw everything together in a casserole dish. This is delicious and I will definitely make again. Next time I will add caraway seeds.

 

[penguingirl322]

I found this recipe when I searched for how to use pork and sauerkraut leftovers. I get tired of eating the same meal over and over again. When I saw this recipe, I was intrigued. I read it to my dad and he wanted to try it, so I decided to make it. It was delicious. The tang that the sauerkraut adds makes this casserole a favorite. I read other comments about a lack of flavor; I’m not sure why they said that because mine was full of flavor. I made some tweaks due to having more pork and sauerkraut from my leftovers. I didn’t have quite 8 oz of noodles, so I used what I had. I had two different partial bags of egg noodles that I used. I used fresh mushrooms as another commenter suggested; I highly recommend them. I also used no salt added cream of mushroom soup. Since I had so much leftover pork and sauerkraut, I ended up with a double portion of food. I froze some for a later meal.

 

[WhatamIgonnaeatnext]

This was a different type of flavor for a pasta casserole. I didn't think it was bland at all, just not the modern spicy type of flavor. I didn't have celery, so I substituted celery seed. I also had no mushrooms. We both liked it enough to have it again in the future.

 

[Cats Eye]

Sorry Kitten, but we really didn't like this very much. All the ingredients are ones that we like but it just didn't work for us. I did follow the recipe as written except I added an extra can of mushroom soup because when I put it together I could tell one wouldn't have been enough. And it definately needs more flavor. Next time I think I will leave out the sauerkraut, add more spices and maybe put in some peas! It's a nice cassarole that you can change up a bit to suit your own tastes.

 

[Jacqueline in KY]

I enjoyed this very much, thought it needed some color and a few more spices, and will try again, doing so. Thanks KittenCal for another excellent recipe. If I find a recipe I want to use and it has your name on it I will certainly try it because I have yet to have one of your's fail.