Grandma's Creamy Sauerkraut and Pasta Casserole
8 ozpackage egg noodles,cooked al dente
1 largejar or bag of sauerkraut,drained
3 Tbspbacon fat,(lard)
1 lbsmoked sausage, sliced
1 largeonion, chopped
2 can(s)cream of mushroom soup(10 3/4 oz. ea.)
1 clovegarlic, minced
1 mediumyellow or red bell pepper, diced
s / pto taste
garnishesfeta cheese and rice wine or balsamic vinegar
How to Make Grandma's Creamy Sauerkraut and Pasta Casserole
- Heat oven to 350^. Grease or spray a large casserole;set aside.
Drain sauerkraut and fry in a large skillet with the bacon fat for 10 minutes. Stir in sausage slices and fry for 10 minutes more. Pour mixture into a large bowl or pan. Set aside.
- In the same skillet add the butter, onions, garlic, yellow pepper and fry until tender. Add the soup and milk to the skillet mixture and stir to combine. Add cooked noodles-stir to combine.
- Pour this vegetable and mushroom soup mixture over the sausage/ sauerkraut mixture. Stir to combine. Pour into prepared casserole. Lightly season with salt and pepper or to taste.
Bake for 25 to 30 minutes, or until bubbly and heated through.
Top each serving with crumbled feta and a splash of rice wine vinegar...enjoy!
NOTE: This casserole freezes well.