Any time I can add pasta to my dutch oven without cooking it beforehand I am one happy camper. This casserole from Hillshire Farm is not only easy to assemble, it will warm the cockles of your tummy. In my 12 inch dutch oven, it cooked for a total of 55 minutes with 12 coals in a ring around the base of the oven, 18 placed in a ring around the outside of the lid, with 8 briquettes spaced evenly in the center. It was a very cold and windy day so I rotated the lid halfway through cooking time. Be sure to check your noodles to make sure they are tender before adding the final topping of cheese. Allow it to rest for 15 minutes before serving so the noodles can absorb some of the creamy liquid.
1 pkg. Polska Kielbasa
1 10 3/4 oz can condensed cream of mushroom soup
1 1/4 cup milk
1/4 cup chopped onion
1 1/2 tsp prepared yellow mustard
1 14 oz can sauerkraut, rinsed and drained
8 oz. (about 4 cups) uncooked egg noodles
8 oz shredded Swiss cheese (2 cups), divided
1/2 cup bread crumbs
2 Tblsp butter, melted
Lightly oil or spray 12 inch dutch oven.
Cut sausage in 1/4 inch slices.
In large bowl, mix soup, milk, onion and mustard until well combined.
Spread sauerkraut on bottom of prepared dutch oven.
Place noodles on top of sauerkraut, pressing down lightly.
Pour soup mixture evenly over top of noodles.
Lay sliced sausage on top of soup.
Sprinkle with 1 cup cheese.
Combine bread crumbs and butter in small bowl; sprinkle over cheese.
Bake 50-55 minutes or until noodles are tender.
Sprinkle with remaining cup of cheese, continue cooking for 5 minutes or until cheese has melted.
Allow to rest for 10-15 minutes before serving.
Makes 4-6 servings.
|Layer sauerkraut, noodles, Kielbasa, cheese and breadcrumbs|
in prepared 12 inch dutch oven
noodles are tender before adding final layer of cheese
try it you'll like it