The ideal summer vacation meal is grilled hot dogs with pineapple bacon chipotle slaw because it combines all of your favorite flavors: sweet, smoky, cool, and crunchy! Red onion, yellow, and red pepper slices are additional optional garnishes.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 1 casserole |
Ingredients
- 1 (8 ounce) package egg noodles
- 10 slices bacon, chopped
- 1 small onion, chopped
- 1 (14 ounce) can sauerkraut, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ΒΌ cup milk, or more to taste
- salt and ground black pepper to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook, uncovered, stirring occasionally, until barely tender and firm to the bite, about 6 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until barely crispy and fat is rendered, 6 to 7 minutes. Reserve 3 tablespoons fat in the pan; drain bacon slices on paper towels.
- Drain noodles. Cook onion in the skillet until softened, 4 to 5 minutes. Mix in noodles to coat.
- Transfer noodle mixture to a casserole dish. Toss in sauerkraut, bacon, and mushroom soup. Measure milk into the soup can, shake, and pour into the dish. Mix to combine; season with salt and pepper.
- Bake in the preheated oven until heated through and bubbling, 20 to 30 minutes.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 3 g |
| Sodium | 1158 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |