The Fountain Blue's Kluski & Kapusta
12 ounces kluski noodles (frozen or dried)
1 can (10 3/4 ounces) cream of mushroom soup
1 1/2 cups milk
1/2 cup (1 stick) butter
1/4 cup chopped cooked bacon
1/4 cup chopped onion
1 teaspoon caraway seed
1/8 teaspoon white pepper
1 can (14 ounces) sauerkraut (undrained)
Cook noodles according to package directions; drain.
Preheat oven to 325 degrees.
Meanwhile, in a large saucepan, combine soup, milk and butter. Heat, stirring regularly, until smooth. Add all remaining ingredients except noodles and mix well. Gently stir in noodles.
Spoon mixture into ungreased 2-quart casserole dish. Bake uncovered in preheated oven 30 minutes or until heated through.
1 can (10 3/4 ounces) cream of mushroom soup
1 1/2 cups milk
1/2 cup (1 stick) butter
1/4 cup chopped cooked bacon
1/4 cup chopped onion
1 teaspoon caraway seed
1/8 teaspoon white pepper
1 can (14 ounces) sauerkraut (undrained)
Cook noodles according to package directions; drain.
Preheat oven to 325 degrees.
Meanwhile, in a large saucepan, combine soup, milk and butter. Heat, stirring regularly, until smooth. Add all remaining ingredients except noodles and mix well. Gently stir in noodles.
Spoon mixture into ungreased 2-quart casserole dish. Bake uncovered in preheated oven 30 minutes or until heated through.
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