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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a very easy and yummy recipe. Just keep the ingredients in your pantry for a fast and delicious supper, and it's even good enough for guests! Add buttered rye bread crumbs for a richer taste, if desired. Ingredients:
12 ounces elbow macaroni |
1 (10.75 ounce) can condensed cream of mushroom soup |
6 ounces shredded mozzarella cheese |
12 ounces sauerkraut |
1 (12 ounce) can corned beef |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. 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 off most water, but not completely.
3. Add the soup to the macaroni; mix well. Stir in cheese, sauerkraut and corned beef. Pour mixture into a 9x13 inch baking dish.
4. Bake in preheated oven for 45 minutes to 1 hour.
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