Easy Sauerkraut Pork Casserole
photo by penguingirl322
- 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
- Set oven to 350 degrees.
- Grease a 2-quart casserole dish.
- In a large skillet, brown the pork pieces.
- Add in the onions garlic (if using) and celery, cook until soft but not brown.
- Stir in the sauerkraut (with the juice), cooked noodled, undiluted soup and mushrooms; season with salt and pepper to taste; mix well to combine.
- Spoon into a greased casserole dish.
- Cover, and bake for 1-1/2 hours, or until the meat is tender, stirring occasionally.
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Reviews
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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.
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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.
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