| Prep time: | 30 Min |
| Cook time: | 45 Min |
| Ready in: | 1 Hr 15 Min |
| SERVINGS: |
| Original yield: 8 servings |
INGREDIENTS
* 1 (16 ounce) package rotelle pasta
* 1/2 pound bacon, chopped
* 2 onions, chopped
* 1/2 pound mushrooms, quartered
* 1 tablespoon butter
* 1 (16 ounce) can sauerkraut - rinsed and drained
* 2 (10.75 ounce) cans condensed cream of mushroom soup
* salt and pepper to taste
DIRECTIONS
* 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. Preheat oven to 350 degrees F (175 degrees C).
* Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter.
* In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish.
* Bake in preheated oven for 45 minutes.
