Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 292
- Carbohydrate: 35g
- Fat: 11g
- Fiber: 3g
- Protein: 13g
- Sugar: 4g
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