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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Lasagna casserole in a white sauce with sausage and sauerkraut. Ingredients:
9 lasagna noodles |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 (10.75 ounce) can condensed cream of chicken soup |
2 cups milk |
1 pound kielbasa |
1 (20 ounce) can sauerkraut, drained |
8 ounces shredded mozzarella cheese |
Directions:
1. Preheat oven to 375 degrees F (190 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.
3. In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly.
4. In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the sausage and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil.
5. Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.
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