Name: Hearty Sauerkraut Casserole with Venison and Melty Cheese Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound wide egg noodles; Salt, to taste; 1 1/2 pounds ground venison or other ground meat; 1 large yellow onion, chopped; 1 pound sauerkraut, drained; 1 tablespoon dry mustard; 2 teaspoons caraway seeds (optional); 2 teaspoons ground black pepper; 1 tablespoon brown sugar; 1 32-ounce can whole peeled tomatoes; 1/2 pound grated cheese (Swiss, Gouda, or Gruyere)

If you love comfort food that’s packed with flavor and a bit unexpected, this Hearty Sauerkraut Casserole with Venison and Melty Cheese Recipe is going to be a game-changer for you. I first tried a version of this after hunting season, using fresh ground venison from friends, and the combination of tangy sauerkraut, tender meat, and gooey cheese totally stole the show. It’s one of those dishes that feels like a warm hug and makes excellent leftovers.

This casserole is perfect for a cozy family dinner or even for meal prepping—you get that satisfying richness with just enough tang from the sauerkraut to keep it interesting. Plus, the melty cheese melts perfectly over the top, pulling everything together. Trust me, once you make this Hearty Sauerkraut Casserole with Venison and Melty Cheese Recipe, it’ll quickly become a fall or winter staple in your kitchen.

Ingredients You’ll Need

Each ingredient in this recipe brings its own magic to the table—from the savory venison to the sharp tang of sauerkraut—and together they create a robust casserole that’s bursting with flavor. I always recommend using fresh, good-quality sausages or venison when you can, and don’t skip on the cheese; it’s the melty goodness that seals the deal.

Wide egg noodles: These hold up wonderfully in casseroles and soak up the flavors without getting mushy.
Salt: Enhances the natural flavors and balances the tanginess of the sauerkraut.
Ground venison: Lean but flavorful, venison makes this casserole hearty without being greasy. If you don’t have venison, ground beef or pork works well too.
Yellow onion: Adds sweetness and depth when sautéed.
Sauerkraut: The star tangy element here—make sure to drain it well to avoid a watery casserole.
Dry mustard: Gives a subtle punch and ties the flavors together.
Caraway seeds (optional): I love these for a classic Eastern European touch—they add a lovely, slightly nutty flavor.
Ground black pepper: Freshly cracked is best for a little heat and complexity.
Brown sugar: Just a touch to balance the sourness of the sauerkraut.
Whole peeled tomatoes: I prefer canned whole peeled tomatoes because they’re rich and give a rustic texture to the sauce.
Grated cheese: Choose Swiss, gouda, or gruyere for that creamy, melty topping. Swiss and gruyere make it especially decadent.

Variations

This Hearty Sauerkraut Casserole with Venison and Melty Cheese Recipe is forgiving and perfect for personalization—don’t hesitate to tweak it based on what you have on hand or your taste preferences. I often switch up the cheese or sometimes add herbs for a fresh twist.

Meat swap: Once, I used ground pork and it gave the casserole a milder, slightly sweeter flavor that my kids loved.
Vegetarian option: Replace venison with sautéed mushrooms and lentils to keep that hearty texture without meat.
Cheese blend: Mixing gouda and gruyere adds complexity and melts beautifully together—definitely worth trying.
Spice kick: Add a pinch of smoked paprika or cayenne if you want a smoky heat. It’s a nice surprise!

How to Make Hearty Sauerkraut Casserole with Venison and Melty Cheese Recipe

Step 1: Cook the Wide Egg Noodles

Start by boiling your wide egg noodles in salted water according to package instructions until al dente. This usually takes about 7 to 9 minutes. Drain well and set aside, making sure not to overcook because the noodles will absorb more moisture in the casserole and you don’t want a mushy result.

Step 2: Brown the Venison and Sauté Onions

In a large skillet over medium heat, cook the ground venison until it’s just browned. I like to break it up with a wooden spoon so it’s nice and crumbly. Add the chopped yellow onion and cook until it softens and turns translucent—about 5 minutes. Drain excess fat if necessary to keep things tidy.

Step 3: Mix Sauerkraut and Seasonings

Drain the sauerkraut thoroughly—you want to avoid excess liquid in the casserole. Stir the sauerkraut into the venison and onion mixture along with dry mustard, caraway seeds (if you’re using them), ground black pepper, and brown sugar. Mixing these in now helps the flavors meld throughout the baking process.

Step 4: Add Tomatoes and Combine with Noodles

Crush the whole peeled tomatoes by hand or with a spoon, then add them to the pan. Let the mixture simmer for about 10 minutes, allowing the flavors to marry and some of the liquid to reduce. Toss your cooked noodles into this savory mix, stirring gently to coat well.

Step 5: Assemble and Bake with Cheese

Transfer everything into a greased casserole dish and evenly top with your grated cheese. I usually use a blend of Swiss and gouda because it melts so beautifully. Bake the casserole at 350°F (175°C) for about 25-30 minutes until the cheese is bubbly and golden brown. Keep an eye on it in the last 10 minutes—you want melty cheese that’s inviting without burning.

How to Serve Hearty Sauerkraut Casserole with Venison and Melty Cheese Recipe

Hearty Sauerkraut Casserole with Venison and Melty Cheese Recipe - Recipe Image

Garnishes

I love sprinkling some fresh chopped parsley or chives on top for a pop of color and brightness. Sometimes, a dollop of sour cream on the side works amazingly to cool down the tanginess of the sauerkraut. If you want a little extra crunch, toasted breadcrumbs or a handful of fried onions make fantastic additions.

Side Dishes

This casserole stands up well to simple green salads dressed with a light vinaigrette or roasted root vegetables like carrots and parsnips. For a fuller meal, I like serving it alongside steamed green beans or buttered carrots—nothing too heavy so the casserole stays front and center.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins topped with a sprinkle of cheese and a tiny sprig of thyme to make each plate feel extra special. It’s also a crowd-pleaser in a rustic cast iron skillet right out of the oven—great for sharing and casual dinners.

Make Ahead and Storage

Storing Leftovers

I store leftover Hearty Sauerkraut Casserole with Venison and Melty Cheese Recipe tightly covered in the refrigerator for up to 4 days. Reheating works best in the oven or toaster oven to help keep the cheese from getting rubbery. If storing in portions, glass containers with lids work perfectly and don’t retain odors.

Freezing

This casserole freezes really well! Before baking, I assemble it in a freezer-safe dish, wrap it tightly, and freeze for up to 3 months. When ready, I thaw it overnight in the fridge, then bake as usual. The texture holds up nicely, and the flavors are just as rich.

Reheating

For leftover reheating, I gently cover the casserole with foil to prevent the cheese from over-browning, then warm at 325°F (165°C) until heated through—usually about 15-20 minutes. Avoid the microwave if you want to maintain that creamy, melty cheese texture and even flavor distribution.

FAQs

Can I use other meats besides venison in this casserole?

Absolutely! Ground beef, pork, turkey, or even a mix of these meats work well, depending on your preference. The key is to pick a ground meat that’s not too fatty to maintain balance with the sauerkraut’s acidity.
Do I have to drain the sauerkraut before using it?

Yes, draining the sauerkraut is important to avoid extra liquid in the casserole, which can make it soggy. Press it gently in a colander or use paper towels to remove excess moisture.
What type of cheese melts best for this recipe?

Swiss, gouda, and gruyere are my favorite choices because they melt smoothly and add a subtle nuttiness that complements venison and sauerkraut. You can experiment with a blend or use what you have on hand.
Can I make this casserole ahead of time?

Definitely! You can assemble the casserole a day in advance and keep it covered in the fridge. Just pop it in the oven a bit longer since it will be cold when you bake it.
Is it possible to make this dish vegetarian?

Yes! Swap the venison for hearty mushrooms, lentils, or a plant-based ground meat substitute. The sauerkraut and cheese still create a delicious texture and flavor profile.

Final Thoughts

This Hearty Sauerkraut Casserole with Venison and Melty Cheese Recipe is one of those comforting dishes that brings me back to cozy nights after a long day outdoors. It’s rich, tangy, cheesy, and surprisingly easy to make—plus, it showcases venison in a way that highlights its best qualities without being gamey. I hope you’ll make this for your own family and enjoy the warmth and depth of flavors as much as I do. It’s truly a dish that invites everyone to the table for seconds.