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In a skillet over medium heat, melt the butter and sauté the chopped onion until translucent.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
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.
Cover and cook on low for 4-6 hours, or until the flavors have melded together.
About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top of the casserole. Cover and let the cheese melt.
Taste and adjust seasoning with salt and pepper as needed. Serve hot.