Sausage, Sauerkraut, Noodle Casserole ~ A Pennsylvania Dutch Dinner

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese can cut calories while still melting well.

sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage is leaner and lower in calories.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles are lower in carbs, while pasta is more economical.

Preheat the oven to 350°F.

Heat a large skillet over medium heat and add the loose sausage; break it apart and brown it.

While the sausage is browning, bring a pot of salted water to a boil for the egg noodles.

Cook the egg noodles according to package instructions until al dente; drain and set aside.

Add 1 teaspoon of red hot pepper flakes to the browned sausage; stir well.

Add the large can of sauerkraut to the sausage without rinsing it, allowing some juice to remain for flavor.

Add 2 cans of cream of mushroom soup to the sausage and sauerkraut mixture; stir until well combined.

Add 1 cup of parmesan cheese to the mixture; mix thoroughly.

Combine the hot, drained egg noodles with the sausage mixture; stir until everything is well blended.

Spray casserole dishes with cooking spray to prevent sticking.

Transfer the mixture into the prepared casserole dishes, dividing it between a small one for parents and a larger one for the family.

Sprinkle any remaining parmesan cheese on top of the casseroles.

Place the casseroles in the oven at 350°F for 35-40 minutes until the top is brown and toasty.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens