Who doesn’t love an easy, flavorful comforting easy-to-throw-together casserole like this Sauerkraut Gouda Noodle Bake? Depending on your mood, this recipe works as a side dish or a meal. For a main meal, pair this with a gorgeous leafy green salad. We all need extra vitamins in winter.
Egg noodles are tossed with chopped sauerkraut, pan-fried onions, and shredded gouda cheese. A creamy and decadent mixture of ricotta, heavy cream, eggs, and vegetable broth is poured over the top before baking. The secret ingredient is the sauerkraut liquid. Reserve it when draining the sauerkraut and add it to the creamy mixture. This move adds a lovely extra tang to the flavor of the dish. However, the sour taste does not overpower the dish.
This Sauerkraut Gouda Noodle Bake dish is not low calorie however hopefully its decadence is balanced a tad by the health benefits of sauerkraut. Whatever. How bad can a little scoop as a side dish be? I love this recipe not only for its flavor but because it is so easy to throw together. I make it at the start of the weekend. It keeps in the refrigerator perfectly to eat at intervals over the following days. Also, it’s a perfect dish to haul out if unexpected or expected guests drop by.
Tips for making this Sauerkraut Gouda Noodle Bake
- If you are worried about calories and fat, then I suggest the following substitutions: Firstly, swap out the Gouda cheese for low-fat Swiss cheese. Secondly, change the full-fat ricotta to a partial-fat version. Thirdly, exchange the heavy cream for light cream or half and half.
- For a more intense flavor, substitute the Gouda cheese for smoked Gauda.
- Swap out the egg noodles for whole wheat egg noodles or for a gluten-free variety if you are gluten averse.
Sauerkraut Gouda Noodle Bake
Ingredients
- 16 oz package of egg noodles
- 1 large sweet onion
- 1 tablespoon unsalted butter
- 1 can sauerkraut
- 8 ounces shredded gouda cheese
- 1 cup heavy cream
- 1 cup vegetable broth
- 1 egg
- salt & pepper
Instructions
-
Boil the egg noodles in salted water until al dente.
-
Peel & dice onion
-
Heat the butter in a large skillet.
-
Add onion and cook until transparent and start to brown.
-
Drain the sauerkraut, reserving the liquid, and chop it into small pieces.
-
Drain noodles and rturn them to the pot.
-
Combine the onions & sauerkraut with the noodles.
-
Mix 1/2 the cheese into the noodles
-
Preheat oven to 350F. lightly grease a casserole dish
-
Transfer the noodle mixture to the casserole dish.
-
Whisk together the reserved sauerkraut liquid, cream, broth, & egg.
-
Season with salt & pepper
-
Pour the liquid over the noodles.
-
Sprinkle the rest of the cheese over the top.
-
Bake 25 min or until the top becomes golden brown.
-
Let cool 15 min before serving.
More Egg Noodle Dishes:
Creamy Ramp Horseradish Noodles
Spring Vegetable Sauerkraut Kugel
