Spiral pasta combined with creamy mushroom soup, bacon and pickled cabbage all baked together until golden brown makes a tasty dish to bring to your next potluck.
This dish is very popular in Buffalo, where I live-especially during football season, and I make it often. The only issues I have with this recipe are: 1. that it presumably uses the drippings from a half pound of bacon in which to fry the onions. Seems like a lot of grease to me. I just leave a tablespoon or so in the pan. 2. I double the amount of mushrooms. They cook way down and add a lot of flavor and texture. 3. I drain and squeeze the sauerkraut dry, but do not rinse it. Rinsing makes a much blander dish. It's just as easy to double the recipe, considering all the prep and dirty pans, and makes great leftoivers - 07 Feb 2010 (Review from Allrecipes USA and Canada)
This was different and easy. A great way to use up bacon. I did add two large chopped garlic cloves in with the onion and fat free soup. My husband loved it. I will make this again. - 10 Aug 2001 (Review from Allrecipes USA and Canada)
I have made this recipe several times now and it is always delicious. I use the whole pound of bacon and use canned mushrooms instead of the fresh and it turns out great every time. - 01 Feb 2006 (Review from Allrecipes USA and Canada)