Thanks to my German neighbor for this recipe—my husband has been hooked from the first bite!

1 pound ground beef
1 medium onion, chopped
2 cups sauerkraut, drained
1 can (10.5 ounces) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup sour cream
1 teaspoon caraway seeds (optional)
Salt and pepper to taste
1 tablespoon butter

1. In a skillet over medium heat, melt the butter and sauté the chopped onion until translucent.

2. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

3. In the slow cooker, combine the cooked beef and onions, sauerkraut, cream of mushroom soup, sour cream, and caraway seeds if using. Stir well to combine.

4. Cover and cook on low for 4-6 hours, or until the flavors have melded together.

5. About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top of the casserole. Cover and let the cheese melt.

6. Taste and adjust seasoning with salt and pepper as needed. Serve hot.

For a bit of a kick, add a teaspoon of paprika or a pinch of cayenne pepper to the beef mixture. If you prefer a milder flavor, you can substitute the sauerkraut with shredded cabbage. For a more filling meal, consider adding a layer of cooked egg noodles or rice to the bottom of the slow cooker before adding the beef mixture. You can also experiment with different types of cheese, such as Swiss or mozzarella, for a different flavor profile.