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Kitchen Nostalgia
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This one-skillet kielbasa and sauerkraut is a warm, hearty meal perfect for busy evenings. After a quick simmer, the flavors blend into a cozy dinner that’s ready in under 30 minutes.
Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze portions in zippered bags for up to a month. Reheat on the stovetop, in a crock pot, or in a casserole dish covered with aluminum foil in the oven.
Did you enjoy this Kielbasa and Sauerkraut Recipe? Leave a comment and rating below.
Heat oil in a large skillet over medium-high heat. Add kielbasa and cook until browned on both sides, about 5 minutes. Transfer to a bowl and set aside.
Reduce the heat to medium and to the same pan, add butter and onions. Cook, stirring occasionally, until tender, about 5 minutes.
Stir in sauerkraut, broth, oregano, and black pepper. Mix well to combine. Add kielbasa.
Cover and simmer over medium-low heat for 10 to 15 minutes, stirring occasionally, until heated through and flavors are blended.
Serve warm with crusty bread or boiled potatoes.
Calories: 449 | Carbohydrates: 8g | Protein: 15g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 1487mg | Potassium: 384mg | Fiber: 3g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course
Cuisine American, Polish© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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When I began my career in culinary nutrition, homemade sauerkraut was a dying art. Over the years while I was teaching in-person classes, I made it my mission to bring it back to my community and typically had a sauerkraut demo on the docket. Thankfully, fermented foods like sauerkraut are experiencing a popular resurgence and plenty of people are now trying it at home. It’s inexpensive, easy to make, and incredibly nutritious – so there’s really no reason not to do it.
Sauerkraut is finely shredded cabbage that is combined with a brine or massaged to create its own brine, and sometimes herbs and spices. It’s generally used as a condiment on things like burgers, tacos, salads and sandwiches.
The only type of sauerkraut I eat is the kind that has gone through a lactic acid fermentation process – basically fermented in naturally derived salt brine. During the fermentation process, various bacteria work on the cabbage to produce lactic acid. No special cultures, preservatives or chemicals need to be added.
Non-fermented sauerkraut is usually coated in a heated vinegar-salt brine and then canned. Often, food producers will use extra preservatives to keep it more shelf-stable and to ensure that the colours stay bright and vibrant. Most of what you’ll find in your supermarket has been pasteurized, which means all of the good bacteria have been killed. We want the good bacteria!
Canned sauerkraut has a very different taste from naturally fermented sauerkraut – the former is quite vinegary, while the latter is tangy and delightfully sour.
Fermented foods like homemade sauerkraut are rich in probiotics. The word ‘probiotic’ means ‘promoting life’. Probiotics are the good guys; the beneficial bacteria we need in our gut that help keep us healthy. They support healthy digestion, immunity and our brains.
I like to have a little bit of fermented foods, like sauerkraut, every single day. I also give it to my son Finn, as it’s one of his favourite foods. You don’t need a ton of it – a small amount, 1 or 2 tablespoons only, will do. If you eat too much (and aren’t used to eating kraut), you may end up with diarrhea.
The recipe I’ve included in this post is very easy to make. However, I know that fermenting can be scary if you haven’t done it before! Fermentation can sometimes be a science experiment, where you don’t always know the results.
Some things to keep in mind:
A delicious, probiotic-rich condiment that is very easy to make
Meghan Telpner
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This homemade Reuben casserole is so easy to make!
A cozy casserole filled with corned beef, sauerkraut, and buttery cubes of rye are baked with Swiss cheese sauce until golden.
Corned Beef – This is the perfect way to enjoy leftover corned beef. If you don’t have leftovers, ask the deli to thickly slice corned beef for you.
Bread – Rye bread gives this casserole its classic sandwich flavor. Use pumpernickel or another hearty bread. Add a dash or two of caraway seeds for that classic rye bread flavor.
Sauerkraut – Sauerkraut adds a tangy flavor to this casserole. Be sure to drain the sauerkraut; otherwise, the casserole will become soggy.
Cheese – Swiss cheese is our favorite in this recipe, but you can use provolone, Monterey Jack, or any tangy cheese that’s extra gooey when it melts!
Did your family love this Reuben Casserole? Leave us a rating and a comment below!
This dish has all the flavors of a classic Reuben sandwich, baked into a cheesy casserole!
Preheat the oven to 375℉. Grease a 9×13-inch casserole dish.
In a small bowl, whisk butter, Dijon mustard, Worcestershire sauce, garlic powder, and caraway seeds if using.
In a large bowl, drizzle the butter mixture over the bread cubes, tossing to combine.
Place half of the bread cubes in the prepared dish. Top with half of the corned beef, half of the sauerkraut, and half of the cheese. Repeat the layers, ending with cheese.
Cover the casserole and bake for 25 minutes. Uncover and bake for an additional 15 minutes or until browned.
Drizzle with thousand island and top with chopped pickles.
Leftover casserole can be covered and stored in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
Calories: 505 | Carbohydrates: 26g | Protein: 20g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 1350mg | Potassium: 302mg | Fiber: 4g | Sugar: 6g | Vitamin A: 689IU | Vitamin C: 14mg | Calcium: 377mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Casserole, Dinner Cuisine American, Irish© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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Reuben Pizza is an easy and delicious main course or appetizer that will satisfy any hungry family.
This family-friendly mashup combines all the meaty, cheesy, and tangy flavors of a Reuben sandwich along with the goodness of a pizza.
Pizza night just got a makeover! Serve Reuben pizza with some extra Thousand Island salad dressing for dipping.
Did you enjoy this Reuben Pizza Recipe? Be sureeave a rating and a comment below!
This Reuben Pizza is a fun, creative twist on the classic sandwich!
Preheat the oven to 400°F.
Brush garlic butter generously over the baked pizza crust.
Sprinkle half the cheese over the pizza crust. Top with corned beef and sauerkraut, followed by the remaining cheese and caraway seeds (optional).
Bake for 8-12 minutes, or until cheese is melted and golden.
Top with a drizzle of Thousand Island dressing and sliced pickles and serve.
Serving: 1slice | Calories: 270 | Carbohydrates: 26g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 808mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Main Course Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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Mac & cheese meets Reuben sandwich in this creamy casserole!
Tender pasta, corned beef, fresh cabbage, and zesty sauerkraut tossed in a quick and easy homemade Swiss cheese sauce.
Corned Beef – If you happen to have leftover corned beef, it’s perfect for this recipe. If you don’t have leftovers, ask the deli counter to slice corned beef extra thick.
Cheese Sauce – The cheese sauce for this casserole sauce resembles mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.
Pasta & Cabbage – The base of this Reuben casserole consists of pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.
You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or diced boiled or fried potatoes. Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef mixture on top. Pour the Swiss cheese sauce over top, sprinkle with breadcrumbs, and bake until hot and bubbly!
TOPPING TIP: If you’d like to incorporate the flavor of rye bread, place a piece or two in a blender or food processor. Pulse a few times until it forms crumbs, and use them in place of the panko.
Once it comes out of the oven, garnish with chopped dill pickles!
Reuben casserole can be kept in the fridge for up to 4 days & reheats well in the oven, stovetop, or microwave.
Add a splash of milk while reheating if you’d like it to be creamier.
Did your family love this Reuben Casserole? Leave us a rating and a comment below!
Pasta, corned beef, sauerkraut, and fresh cabbage are all cooked in a creamy Swiss cheese sauce!
Preheat the oven to 375°F.
Cook the rotini in salted water according to the package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cooking time. Drain well, do not rinse, and set aside.
Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.
Melt the butter in a saucepan. Whisk in the flour, salt, and pepper and cook for 2 minutes. Gradually add chicken broth and milk, whisking after each addition.
Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.
Remove from the heat and stir in the swiss cheese until melted.
In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.
Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.
Bake uncovered for 18-22 minutes or until hot and bubbly.
Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
Calories: 458 | Carbohydrates: 44g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 689mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 24.1mg | Calcium: 309mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Pasta Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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Mac & cheese meets Reuben sandwich in this creamy casserole!
Tender pasta, corned beef, fresh cabbage, and zesty sauerkraut tossed in a quick and easy homemade Swiss cheese sauce.
Corned Beef – If you happen to have leftover corned beef, it’s perfect for this recipe. If you don’t have leftovers, ask the deli counter to slice corned beef extra thick.
Cheese Sauce – The cheese sauce for this casserole sauce resembles mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.
Pasta & Cabbage – The base of this Reuben casserole consists of pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.
You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or diced boiled or fried potatoes. Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef mixture on top. Pour the Swiss cheese sauce over top, sprinkle with breadcrumbs, and bake until hot and bubbly!
TOPPING TIP: If you’d like to incorporate the flavor of rye bread, place a piece or two in a blender or food processor. Pulse a few times until it forms crumbs, and use them in place of the panko.
Once it comes out of the oven, garnish with chopped dill pickles!
Reuben casserole can be kept in the fridge for up to 4 days & reheats well in the oven, stovetop, or microwave.
Add a splash of milk while reheating if you’d like it to be creamier.
Did your family love this Reuben Casserole? Leave us a rating and a comment below!
Pasta, corned beef, sauerkraut, and fresh cabbage are all cooked in a creamy Swiss cheese sauce!
Preheat the oven to 375°F.
Cook the rotini in salted water according to the package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cooking time. Drain well, do not rinse, and set aside.
Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.
Melt the butter in a saucepan. Whisk in the flour, salt, and pepper and cook for 2 minutes. Gradually add chicken broth and milk, whisking after each addition.
Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.
Remove from the heat and stir in the swiss cheese until melted.
In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.
Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.
Bake uncovered for 18-22 minutes or until hot and bubbly.
Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
Calories: 458 | Carbohydrates: 44g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 689mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 24.1mg | Calcium: 309mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Pasta Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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