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Ingredients

9 lasagna noodles 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 2 cups milk 1 pound kielbasa 1 (20 ounce) can sauerkraut, drained 8 ounces shredded mozzarella cheese

Nutrition Info

303.1 calories carbohydrate: 22.1 g cholesterol: 42.4 mg fat: 17.6 g fiber: 1.8 g protein: 14.4 g saturatedFat: 6.8 g servingSize: - sodium: 1115.5 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
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.
In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly.
In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the sausage and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil.
Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.

1 - 9x13 inch lasagna

Lasagna casserole in a white sauce with sausage and sauerkraut.