- 1 (16 ounce) package rotelle pasta
- 1/2 pound bacon, chopped
- 2 onions, chopped
- 1/2 pound mushrooms, quartered
- 1 tablespoon butter
- 1 (16 ounce) can sauerkraut - rinsed and drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- salt and pepper to taste
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter.
- In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish.
- Bake in preheated oven for 45 minutes.
04/05/2017
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