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Ingredients

1 (16 ounce) package rotelle pasta ½ pound bacon, chopped 2 onions, chopped ½ 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

Nutrition Info

356.4 calories carbohydrate: 52 g cholesterol: 14.1 mg fat: 11.4 g fiber: 4.2 g protein: 13.5 g saturatedFat: 3.6 g servingSize: - sodium: 1093.2 mg sugar: 6 g transFat: : - unsaturatedFat: : -

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.

8 servings

Every time we have a party I'm requested to make this dish. Wonderful mixture of pasta, bacon, mushrooms, and onions.