Bacon and Sauerkraut Pasta

    1 hour 15 minutes

    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.

    53 people made this

    Serves: 8 

    • 450g spiral pasta
    • 230g bacon, diced
    • 2 onions, diced
    • 230g mushrooms, quartered
    • 1 tablespoon butter
    • 500g sauerkraut, rinsed and drained
    • 2 (420g) tins condensed cream of mushroom soup
    • salt and pepper, to taste

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta then cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 180 degrees C.
    2. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Stir in onions then cook until translucent. In a separate frying 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 20x30cm baking dish. Bake in preheated oven for 45 minutes.

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    Reviews in English (52)


    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)