Prep Time::30 mins
Cook Time::45 mins
Total Time:: 1 hr 15 mins
Servings::8
Ingredients
1 (16 ounce) package rotelle pasta
8 ounces bacon, chopped
2 onions, chopped
1 tablespoon unsalted butter
8 ounces mushrooms, quartered
2 (10.5 ounce) cans condensed cream of mushroom soup
1 (16 ounce) can sauerkraut, rinsed and drained
salt and ground black pepper to taste
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotelle and return to a boil. Cook rotelle uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
Preheat the oven to 350 degrees F (175 degrees C).
Cook bacon in a large, deep skillet over medium-high heat until evenly browned; transfer to a paper-towel-lined plate. Stir onions into skillet; cook until translucent.
Melt butter in a separate pan. Add mushrooms; sauté.
Combine rotelle, bacon, onions, mushrooms, soup, and sauerkraut; season with salt and pepper. Pour into a 9×13-inch baking dish.
Bake in the preheated oven for 45 minutes.