Name: Sauerkraut, Bacon, and Pasta Casserole recipe
Ingredients: 1 (8 ounce) package egg noodles;10 slices bacon, chopped;1 small onion, chopped;1 (14 ounce) can sauerkraut, drained;1 (10.75 ounce) can condensed cream of mushroom soup;¼ cup milk, or more to taste;salt and ground black pepper to taste

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Ingredients

1 (8 ounce) package egg noodles 10 slices bacon, chopped 1 small onion, chopped 1 (14 ounce) can sauerkraut, drained 1 (10.75 ounce) can condensed cream of mushroom soup ¼ cup milk, or more to taste salt and ground black pepper to taste

Nutrition Info

291.8 calories carbohydrate: 34.6 g cholesterol: 49 mg fat: 11.4 g fiber: 3.2 g protein: 12.9 g saturatedFat: 3.4 g servingSize: - sodium: 1157.6 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

Directions

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.
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.

Recipe Yield

1 casserole

Recipe Note

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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