Polka Time

Photo Credit

This is a recipe in preparation for our trip to Chicago.  I had received this recipe from my sister in law, Shannon McCart.

SAUSAGE, SAUERKRAUT, AND NOODLE CASSEROLE

• 2 cans cream of mushroom soup

• 1 1/3 cups of  milk

• 1 garlic clove

• 32 oz sauerkraut

• 8 oz med egg noodles

• 1 1/2 - 2 lbs kielbasa

• 2 cups Swiss or Cheddar cheese- shredded

• 3/4 cups whole wheat bread crumbs

• 2 tablespoons butter- melted

• 1 teaspoons garlic powder

• 1 teaspoons onion powder

• 1 tablespoons parsley flakes

Combine soup, milk, onion, and garlic clove in medium bowl.  Place sauerkraut in 13 x 9 pan.  Top with uncooked egg noodles.  Spoon soup mixture evenly over top.  Top with kielbasa, then shredded cheese.  Combine bread crumbs, butter, garlic powder, onion powder, and parsley in bowl, sprinkle over top.  Cover tightly with foil and back 350 for 1 hour.