Sauerkraut And Noodle Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I love this casserole, especially in the fall and winter. You can add anything your heart desires ie. chopped tomatoes, sauteed green or red bell peppers, zucchini, celery... It is very chef friendly ;-) Ingredients:
2 cans cream of mushroom soup |
1-1/3 cups milk |
1 onion, chopped |
1 garlic clove, minced |
32 oz. sauerkraut, rinsed and drained well |
8 oz. medium egg noodles |
1-1/2 - 2 pounds kielbasa, cut into 1/2 inch thickness |
2 cups swiss cheese or cheddar cheese shredded |
3/4 cup whole wheat bread crumbs |
2 tablespoons butter -- melted |
1 tsp. garlic powder |
1 tsp. onion powder |
1 tbsp. parsley flakes |
Directions:
1. Combine soup, milk, onion and garlic clove in a medium bowl. Blend well.
2. Place sauerkraut in a greased 13 x 9 inch pan.
3. Top with uncooked egg noodles *Sometimes I par-cook the egg noodles but it is not necessary.
4. Spoon soup mixture evenly over top.
5. Top with kielbasa, then shredded Swiss or cheddar cheese.
6. Combine bread crumbs. butter, garlic powder, onion powder and parsley flakes in a small bowl and blend.
7. Sprinkle over top.
8. Cover pan tightly with foil.
9. Bake in preheated 350 degree oven 1 hour or until noodles are tender.
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