Casseroles > Canada > Sauerkraut-Hamburger Casserole >
Sauerkraut-Hamburger Casserole
1-1/2 to 2 LBS lean ground beef
1/2 onion, peeled & chopped
1/2 head green or purple cabbage, shredded
2 cans (10.5 oz. each) cream of tomato soup
1 can (14.5 oz.) sauerkraut
Salt, black pepper & parsley to taste
1/2 C parmesan cheese, grated
Add hamburger to a skillet; season with salt, black pepper and parsley to taste. Add chopped onion. Cook over medium heat, stirring frequently, until beef is no longer pink. Drain; set aside.
Shred half-head of green or purple cabbage. Drain liquid from jar of sauerkraut. In a large baking dish, layer portions of cooked hamburger and onion, sauerkraut and shredded cabbage. Top with cream of tomato soup, spreading evenly. Sprinkle parmesan cheese on top. Repeat layers with remaining ingredients. Bake in a 350-degree F oven for forty-five minutes to one hour, or until shredded cabbage is tender. Serve.
Tip: If casserole mixture appears too dry, add a bit of water to the soup concentrate. It will provide moisture and also slightly dilute the strong tomato flavor.
Variation: Add 1/2 C or 1 C sliced button mushrooms during meat-cooking process.
Shenanchie's Note: I don't normally like sauerkraut in any form, but the inclusion of it in this dish with hamburger, tomato soup concentrate and extra cabbage is marvelous. Give it a whirl!
*Sauerkraut-Hamburger Casserole images (C) Shenanchie O'Toole (2023). Click on image to view larger size in a new window.
*Recipe Source: Jackie Labrecque-Daigle.
Related Link:
Food Fare Culinary Collection: Canadian Cuisine
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