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Ham and Sauerkraut Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

This recipe for my ham and sauerkraut casserole is a deliciously different comforting meal with its velvety American cheese and mushroom sauce, mayo, spicing, and deep nutty flavor from pumpkin seed oil.

Course: Dinner, Lunch, Main Dish
Cuisine: American
Keyword: ham and sauerkraut casserole, sauerkraut casserole
Servings: 6
  • 1 can sauerkraut 14 oz., drained
  • 8 oz. cooked favorite form of pasta or noodles
  • 12 oz. can of canned ham chopped into small pieces
  • 1 medium onion chopped finely
  • 1 cup of American cheese or Velveeta
  • ½ cups of mayonnaise or salad dressing light or regular
  • 1 teaspoon prepared mustard
  • 2 cans of cream of mushroom soup 10.5 oz. size
  • 1 cup of saltine cracker crumbs
  • 1 teaspoon of caraway seeds
  • 3 tablespoons of pumpkin seed oil olive oil or canola oil
  • 2 teaspoons of sugar
  • 1/4 teaspoon of black pepper
  • 3 teaspoons of butter or margarine
  • 1 soup can of milk
  1. Cook the sauerkraut for about ten minutes and drain. (Use a heavy larger pot because you use it when combining the ingredients later.)
  2. Then fry the chopped onion in the oil until golden before stirring in the sauerkraut, sugar and caraway seeds. Continue cooking this about two minutes just to blend through.
  3. Mix in the soup, mayonnaise, mustard, chopped ham, cheese, milk, cooked pasta, and melt it through on the stove with your cooked sauerkraut.

  4. Now transfer the blended ingredients into a deep 2 ½ quarts casserole dish with a lid. Sprinkle the crushed saltine crackers over the top. Add about three teaspoons of butter or margarine and divide them over the top of sauerkraut casserole.

  5. Bake covered in a 350-degree oven for about 45 minutes.
  6. ENJOY!