This recipe was given to me by my Aunt V, and I found it so easy and it was just full of flavor and so different-tasting than what we were used to. It was something new to my family and we love it! It is pretty versatile; you can add more or less of an ingredient to your taste.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
1 casserole
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook, uncovered, stirring occasionally, until barely tender and firm to the bite, about 6 minutes.

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  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until barely crispy and fat is rendered, 6 to 7 minutes. Reserve 3 tablespoons fat in the pan; drain bacon slices on paper towels.

  • Drain noodles. Cook onion in the skillet until softened, 4 to 5 minutes. Mix in noodles to coat.

  • Transfer noodle mixture to a casserole dish. Toss in sauerkraut, bacon, and mushroom soup. Measure milk into the soup can, shake, and pour into the dish. Mix to combine; season with salt and pepper.

  • Bake in the preheated oven until heated through and bubbling, 20 to 30 minutes.

Nutrition Facts

292 calories; protein 12.9g; carbohydrates 34.6g; fat 11.4g; cholesterol 49mg; sodium 1157.6mg. Full Nutrition
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