Bavarian Noodle Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My aunt gave me her recipe for Bavarian Casserole and she used cubed potatoes. It was reallky good but my husband loves sauerkraut and wondered whether I could replace the potatoes with that. I tried it and it was very good. I now make both but we usually end up with the sauerkraut one. This is a super easy casserole no matter how we make it. Ingredients:
28 ounces sauerkraut, drained |
16 ounces kielbasa, sliced in angle cut rounds |
12 ounces wide egg noodles, cooked and drained |
1 (10 3/4 ounce) can mushroom soup, undiluted |
3 tablespoons dijon mustard |
1 small onion, finely diced |
1/2 lb swiss cheese, grated |
Directions:
1. Preheat oven to 350.
2. Drain sauerkraut and spread in 13x9 pan.
3. Top with sliced Kielbasa.
4. Cook and drain noodles.
5. Spread over Kielbasa evenly.
6. In a bowl mix the soup, onion and dijon mustard.
7. Pour over top of casserole and spread evenly.
8. Top with the swiss cheese.
9. Bake 30-40 minutes until cheese is well melted and casserole is bubbly hot.
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