Easy Sauerkraut Casserole
This Easy Sauerkraut Casserole is a comforting, one-dish wonder made with smoky sausage, tangy sauerkraut, tender rice, and a rich tomato base—baked until perfectly cozy and satisfying.
Ingredients
- 1 pound kielbasa or smoked sausage sliced into half circles
- 1 cup raw white rice
- 2 cups sauerkraut drained
- ½ cup green bell pepper chopped
- 1 medium yellow onion chopped
- 1 11 oz can tomato soup
- 11 oz hot water use the empty soup can to measure
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with non-stick spray. Slice sausage into half circles, chop onion and bell pepper, and drain sauerkraut thoroughly.
- Evenly spread uncooked rice in the dish. Layer with sauerkraut, then sausage. Sprinkle chopped pepper and onion over the top.
- Whisk tomato soup and hot water until smooth. Pour evenly over the casserole to moisten all layers.
- Cover tightly with foil and bake for 45–55 minutes, until rice is tender and liquid is mostly absorbed. Start checking around 45 minutes.
- Let rest for 5 minutes before serving to help absorb remaining liquid and ease slicing.