Sauerkraut Casserole

INGREDIENTS

• 2 pounds ground beef
• 1 medium white onion, chopped
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• 2 cans (10.75 oz) tomato soup
• 1 can (10.75 oz) warm water
• 1 package wide egg noodles
• 2 cans (14 oz) sauerkraut, drained very well
• 3/4 cup brown sugar
• 2 cups swiss cheese, shredded
• Salt & Pepper to taste

PREPARATION

1. Preheat oven to 350°F. Grease a 9×13 pan, set aside.
2. In a large skillet, add ground beef, onion, garlic powder, parsley, and salt and pepper. Brown the hamburger and cook onion until it’s translucent.
3. Prepare egg noodles according to package directions.
4. While noodles are cooking, drain sauerkraut and pour into the bottom of the prepared pan. Sprinkle with brown sugar.
5. Next, pour drained (but not rinsed) egg noodles over the sauerkraut and brown sugar layer, followed by the hamburger mixture.
6. In a separate bowl, mix 1 can of warm water with 2 cans of tomato soup.Stir until smooth. Pour over the hamburger mixture, making sure the soup spreads into the corners of the pan. Top with cheese.
7. Bake at 350° for 30-45 minutes until cheese is brown and edges are bubbling. Let stand 5 minutes before serving.