Recipe By JustJen
Rating
Published Apr 2nd
Uber-Braten Kielbasa and Sauerkraut Casserole
Prep 20m Cook 30m Additional - Ready In 50m
Servings 6 servings Calories 770.5

A true German/Polish dish that is simply ‘Delish’! I sometimes use Swiss cheese in place of the Cheddar, which is a good switch as well! This is a casserole that is very inexpensive, simple and quick to make – and not to mention leftovers are the best the next day as well!!

Recipe Ingredients

  • 1 (12 ounce) package kluski (egg) noodles
  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • ½ teaspoon dry mustard powder
  • ¼ teaspoon ground black pepper
  • 3 cups milk
  • ¾ cup shredded Cheddar cheese
  • 2 cups sauerkraut, drained
  • 1 (16 ounce) package kielbasa sausage, cubed
  • ½ cup dry bread crumbs
  • ¼ cup shredded Cheddar cheese

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and set aside.
  3. 3 Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup Cheddar cheese into sauce until melted.
  4. 4 Stir kluski noodles, sauerkraut, and kielbasa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup Cheddar cheese in a bowl and sprinkle over the casserole.
  5. 5 Bake in the preheated oven until casserole is heated through, about 20 minutes.

Nutrition Facts

  • Calories 770.5
  • Carbohydrate 61.1 g
  • Cholesterol 157.7 mg
  • Fat 45 g
  • Fiber 3.7 g
  • Protein 28.6 g
  • Saturated Fat 23.6 g
  • Sodium 1251.9 mg
  • Sugar 9.6 g

Reviews

  1. I felt this was rather bland and dry. If I make it again I will add more cheese sauce kraut and kielbasa maybe even use sharp cheddar. I was rather disappointed as I love all the ingredients. I had hoped it would have more flavor. Sorry just didn't do anything for me.
  2. I have made this recipe twice now but modifying the recipe and ingredients somewhat. The 1st time I made this I used about 8 oz. of regular wide noodles (not Kluski noodles though) and using 1-1/2 cups of sauerkraut (but used bavarian sauerkraut as that's what I had on hand) plus I added 1 teaspoon - Read more ...
  3. Made this with swiss cheese instead of cheddar. Browned the sausage a little used a 32oz jar of kraut and 16oz of noodles. Very easy to put together and tasted great.
  4. I am a former military dependent who spent over 7 years in Germany some of my fondest memories was of the food. I was looking for a quick authentic style of dish to make for my family. THIS one was perfect. I loved it they loved it and want me to make it again and - Read more ...
  5. Delicious! Made it as described in the instructions. Nice and creamy induced warm and fuzzy feelings.
  6. I used homemade spaezle instead of noodles for the pasta and it was a good substitution. I'm not sure how it will be heated up but it was worth trying.
  7. This was a great recipe. My husband and I enjoy sauerkraut and keilbasa so this tasted great. My son enjoys keilbasa and ate some too.
  8. I used mild cheddar and may use sharp next time just to give it a little extra. I also used 2 cups of cheese and couldn't find the suggested noodles so used bucatini noodles. I mixed everything together in the caserole dish and popped it in the oven. Will definitely make again and again. Big - Read more ...
  9. Delicious! I used light velveeta in place of the cheddar b/c I have better luck w/ melting it. I also cooked the kielbasa a bit in a pan to get out any liquid and to just cook it through. I rinsed my sauerkraut b/c I don't care for a strong sour taste so I did - Read more ...