Sauerkraut Mushroom Soup With Pasta Recipes

Steps:

• Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic., Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook, uncovered, stirring occasionally, until barely tender and firm to the bite, about 6 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until barely crispy and fat is rendered, 6 to 7 minutes. Reserve 3 tablespoons fat in the pan; drain bacon slices on paper towels.
• Drain noodles. Cook onion in the skillet until softened, 4 to 5 minutes. Mix in noodles to coat.
• Transfer noodle mixture to a casserole dish. Toss in sauerkraut, bacon, and mushroom soup. Measure milk into the soup can, shake, and pour into the dish. Mix to combine; season with salt and pepper.
• Bake in the preheated oven until heated through and bubbling, 20 to 30 minutes.

Steps:

• 1. Heat oven to 350^. Grease or spray a large casserole;set aside. Drain sauerkraut and fry in a large skillet with the bacon fat for 10 minutes. Stir in sausage slices and fry for 10 minutes more. Pour mixture into a large bowl or pan. Set aside.
• 2. In the same skillet add the butter, onions, garlic, yellow pepper and fry until tender. Add the soup and milk to the skillet mixture and stir to combine. Add cooked noodles-stir to combine.
• 3. Pour this vegetable and mushroom soup mixture over the sausage/ sauerkraut mixture. Stir to combine. Pour into prepared casserole. Lightly season with salt and pepper or to taste. Bake for 25 to 30 minutes, or until bubbly and heated through. Top each serving with crumbled feta and a splash of rice wine vinegar...enjoy! NOTE: This casserole freezes well.

Steps:

• Add oil to large pot. Add the onion and a pinch of salt and sugar. Reduce heat and cook until the onion is browned. Add the garlic and cook 30 seconds. Add the chicken stock, bouillon, mushrooms and sauerkraut with the juice. Bring to a boil. Cover and reduce heat to low. Simmer 1 hour
• Add the pasta and simmer 15 more minutes. Taste and adjust for salt and pepper

Steps:

• Saute chopped onions in 1 cup butter until golden brown.
• Add finely chopped mushrooms to onions, and cook until mushrooms are done.
• Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour.
• In a small sauce pan brown remaining 1/4 cup butter, adding flour to make a roux.
• Slowly add some soup juice (about 2 cups) to the roux, stirring to blend.
• Add roux to soup and cook another 15 minutes to 30 minutes. Serve.