Sauerkraut, Bacon, and Pasta Casserole

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.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 292 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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