Ingredients

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

Instructions

1. 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).
2. 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.
3. 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.
4. Bake in preheated oven for 45 minutes.