Directions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
2. Cook the egg noodles according to package directions, then drain and set aside.
3. In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
4. Add the chopped onion and minced garlic to the beef and cook until the onion is tender, about 5 minutes.
5. Stir in the drained sauerkraut, cream of mushroom soup, shredded cheddar cheese, sour cream, black pepper, and paprika. Mix until well combined.
6. Fold in the cooked egg noodles, ensuring they are evenly coated with the mixture.
7. Transfer the mixture to the prepared baking dish and spread it out evenly.
8. Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden on top.
9. Let the casserole cool for a few minutes before serving. Enjoy!
Variations & Tips
For a slightly different flavor profile, you can use ground turkey instead of beef or a mix of both. If you’re looking to sneak in some extra veggies for the kids, finely chop carrots, bell peppers, or mushrooms and add them with the onion. For those who prefer a milder taste, you can use mozzarella cheese in place of cheddar. If you have picky eaters who aren’t fans of sauerkraut, consider replacing it with shredded cabbage or even a can of drained green beans.
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