Baked Sauerkraut Casserole with Beef & Pineapple (Print Version)
Savory baked sauerkraut casserole featuring tender beef and sweet pineapple. A unique, comforting dish perfect for a hearty family meal.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: German
# Ingredients:
→ The Savory Core
01 -
2 tbsp olive oil
02 -
1 1/2 lbs 85% lean ground beef
03 -
1 large yellow onion, diced
04 -
3 cloves garlic, minced
05 -
1/2 cup beef broth
→ Tangy-Sweet Heart
06 -
2 lbs sauerkraut, well-drained
07 -
1 (20 oz) can crushed pineapple, well-drained
08 -
1/4 cup light brown sugar, packed
09 -
1 tsp caraway seeds
→ Crisp Topping & Seasoning
10 -
1/2 cup Panko breadcrumbs
11 -
2 tbsp unsalted butter, melted
12 -
1 tsp kosher salt
13 -
1/2 tsp freshly ground black pepper
# Instructions:
01 -
Preheat oven to 375°F. In a small bowl, combine 1/2 cup Panko breadcrumbs, 2 tbsp unsalted butter (melted), 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix well and set aside. This will form the crisp topping for your Baked Sauerkraut Casserole with Beef & Pineapple.
02 -
Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 1/2 lbs 85% lean ground beef and cook, breaking it up with a spoon, until thoroughly browned. Drain any excess fat. Stir in 1 large yellow onion (diced) and cook until softened, about 5-7 minutes.
03 -
Add 3 cloves garlic (minced) to the skillet and cook for 1 minute until fragrant. Pour in 1/2 cup beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer.
04 -
Stir in 2 lbs well-drained sauerkraut, 1 (20 oz) can well-drained crushed pineapple, 1/4 cup light brown sugar (packed), and 1 tsp caraway seeds into the beef mixture. Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld for your Baked Sauerkraut Casserole with Beef & Pineapple.
05 -
Transfer the sauerkraut and beef mixture evenly into a 9x13 inch baking dish. Spread the mixture out to form an even layer. Sprinkle the prepared Panko breadcrumb mixture evenly over the top of the casserole, covering the entire surface.
06 -
Bake for 35-40 minutes, or until the casserole is bubbly around the edges and the Panko topping is golden brown and crisp. This ensures a perfect texture and flavor for your Baked Sauerkraut Casserole with Beef & Pineapple.
07 -
Remove the Baked Sauerkraut Casserole with Beef & Pineapple from the oven. Let it rest for 5-10 minutes before serving. This allows the casserole to set, making it easier to scoop and ensuring all the delicious flavors are fully developed.
# Notes:
01 -
For the best texture, ensure both the sauerkraut and crushed pineapple are very well-drained. Squeeze out as much liquid as possible to prevent a watery casserole.
02 -
This casserole can be assembled a day in advance, covered, and refrigerated. Add 10-15 minutes to the baking time if baking from cold.
03 -
Serve this hearty casserole with a dollop of sour cream, a side of creamy mashed potatoes, or a simple green salad to balance the rich flavors.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
# Tools You'll Need:
01 -
Large skillet
02 -
9x13 inch baking dish
03 -
cutting board
04 -
chef's knife
05 -
measuring cups
06 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 480 kcal
Total Fat: 25 g
Total Carbohydrate: 29 g
Protein: 32 g