Polish Noodle Casserole
I copied this recipe from a xeroxed copy of a typewritten booklet that my mom was lucky enough to receive. I have tried to keep Aunt Lil’s exact wording, and have only occasionally changed punctuation or notation styles. I will go over the collection later, when I have time (hah!) and clarify some of the more vague bits for those who have been lucky enough to run across this and the other “Aunt Lil” recipes without having had the good fortune to have grown up eating these dishes and/or watching them be prepared.
Ingredients:
- 2 lbs. fresh Polish sausage
- pepper to taste
- 3 or 4 10-oz. cans mushroom soup
- 2 20-oz. cans sauerkraut
- 1 8-oz. pkg. noodles cooked in hot water for 15 minutes
Cook Polish sausage 30 minutes. Reserve juice. Rinse sauerkraut once, drain and put in Dutch oven or pan of same size. Add 2 cans mushroom soup. Mix. Add noodles. Mix. If more mushroom soup is needed, add and stir. Water from polish sausage may be added also if the above is too thick. Cut Polish sausage in bite-size pieces, add to above and simmer 30 minutes adding water from Polish sausage if needed. NOTE: Canned slices or fresh mushrooms may be added to recipe before simmering.
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