Todd's Sauerkraut / Sausage Noodle Casserole!
from Todd R. from outside Ann Arbor, MI.

This recipe comes from Todd. We live in a small farming community 10 miles from Ann Arbor, Michigan, like most small farm towns we tend to still make many things ourselves. We make our own Sauerkraut, Sausage - Blood, Liver and several types of breakfast sausages. We also do our own butchering which is actually a big social "guy" event which calls for alot of good food. This recipe makes a full turkey roaster oven full. What's best about this recipe is we use our own Sauerkraut and Sausage for the main ingredients follow it and enjoy! ... Thank You Will R. for passing on to us this recipe.

Ingredients Full Turkey Roaster:

• 2-1/2 lbs. Penn Pasta
• 4 lbs. Breakfast Sausage
• 4 Quarts Sauerkraut
• 2 (18-20 oz) Cans of Cream of Mushroom Soup
• 2 (10 oz) Cans of Mushrooms
• 1 Onion (Diced)
• 1 Stick of Butter
• 1 (18-20 oz) Can of Milk
• 2 Cloves Garlic (Minced)

Cooking Instructions


• Brown Sausage in Skillet (set aside)
• Cook Pasta (set aside)
• Cook Onion and Garlic Until Translucent
• Melt 1 Stick of Butter

In a Turkey Roasting Oven combine Sausage, Sauerkraut, 2 Cans of Cream of Mushroom Soup, Mushrooms and Garlic, 1 Can of Milk and Melted Butter. Set Turkey roaster on low and cook 1 hour. Add Penn Pasta 2-1/2 hours before eating so noodles don't get soggy.