Baked Sauerkraut Casserole with Beef, Pineapple & Mashed Potatoes (Print Version)
Hearty Baked Sauerkraut Casserole combines savory beef, tangy sauerkraut, sweet pineapple, and creamy mashed potatoes for a unique, comforting meal.
# Recipe Info:
Prep Time: 35 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Central European
# Ingredients:
→ The Savory & Tangy Core
01 -
1 1/2 lbs lean ground beef
02 -
2 lbs sauerkraut, drained and lightly rinsed
03 -
1 (20 oz) can crushed pineapple, well drained
04 -
1 large yellow onion, diced
05 -
4 cloves garlic, minced
06 -
1/2 cup beef broth
07 -
1 tsp caraway seeds
08 -
1 tbsp smoked paprika
09 -
1/2 tsp black pepper
10 -
1 tsp salt
→ The Golden Potato Cloud
11 -
3 lbs Russet potatoes, peeled and quartered
12 -
1/2 cup whole milk
13 -
1/4 cup unsalted butter
14 -
1/2 tsp salt
15 -
1/4 tsp black pepper
→ Richness & Seasoning
16 -
2 tbsp olive oil
17 -
2 tbsp tomato paste
# Instructions:
01 -
Peel and quarter 3 lbs Russet potatoes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat. Meanwhile, preheat your oven to 375°F (190°C).
02 -
In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add 1 large yellow onion, diced, and cook for 5 minutes until softened. Add 1 1/2 lbs lean ground beef and cook, breaking it up, until browned. Drain any excess fat.
03 -
Stir in 4 cloves garlic, minced, and cook for 1 minute. Add 2 tbsp tomato paste, 1 tbsp smoked paprika, 1 tsp caraway seeds, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute. This forms the savory core of your Baked Sauerkraut Casserole with Beef, Pineapple & Mashed Potatoes.
04 -
Add 2 lbs sauerkraut (drained and lightly rinsed), 1 (20 oz) can crushed pineapple (well drained), and 1/2 cup beef broth to the skillet. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing flavors to meld.
05 -
Once the potatoes are fork-tender, drain them thoroughly. Return to the pot. Add 1/2 cup whole milk, 1/4 cup unsalted butter, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth and creamy.
06 -
Transfer the beef and sauerkraut mixture to a 9x13 inch baking dish, spreading it evenly. Carefully spoon the mashed potatoes over the beef mixture, spreading them to the edges to create a smooth, even top layer for your Baked Sauerkraut Casserole with Beef, Pineapple & Mashed Potatoes.
07 -
Bake the casserole in the preheated oven for 30-35 minutes, or until the filling is bubbly and the mashed potato topping is lightly golden brown. For the best Baked Sauerkraut Casserole with Beef, Pineapple & Mashed Potatoes, let it rest for 10 minutes before serving.
# Notes:
01 -
Adjust the tanginess of your sauerkraut by rinsing it more or less. A light rinse is recommended for a balanced flavor profile in this casserole.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.
03 -
For an extra layer of flavor, consider adding a tablespoon of brown sugar to the beef mixture to complement the pineapple and sauerkraut.
04 -
This hearty casserole pairs wonderfully with a side salad or a dollop of sour cream on top for an extra creamy touch.
# Tools You'll Need:
01 -
Large skillet
02 -
Large pot
03 -
Potato masher
04 -
9x13 inch baking dish
05 -
Cutting board
06 -
Chef's knife
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 496 kcal
Total Fat: 21 g
Total Carbohydrate: 51 g
Protein: 26 g