Sauerkraut, Bacon, and Pasta Casserole
Description
Only one can of mushroom goes into this unique casserole of fried bacon, onion, egg noodles, and sauerkraut.
Ingredients
•
1 (8 ounce) package egg noodles
•
10 slices bacon, chopped
•
1 small onion, chopped
•
1 (14 ounce) can sauerkraut, drained
•
1 (10 3/4 ounce) can condensed cream of mushroom soup
•
1/4 cup milk, or more to taste
•
salt and ground black pepper to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Meanwhile, 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.
3
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.
4
Drain noodles. Cook onion in the skillet until softened, 4 to 5 minutes. Mix in noodles to coat.
5
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.
6
Bake in the preheated oven until heated through and bubbling, 20 to 30 minutes.