I've made it with commercially made canned sauerkraut or sauerkraut available in a jar. Lately, I've used my own homemade organic sauerkraut with great results. Regardless of which type of sauerkraut you use, make sure to rinse it well and then squeeze it very dry. Then you mix it with cream of mushroom soup straight from the can. (I use organic). Do not dilute the soup. You can put in more or less condensed soup, depending on how "saucy" you want the casserole. I like more sauce, my husband likes it more on the dry side. Add sliced mushrooms (fresh or canned) and diced onions if you like. You don't have to do this, but I like to saute my onions before adding them in. Mix it up and put it in a baking dish. Bake uncovered at 350 for about 30 minutes and check to see if it's done. If it's not bubbly and a bit browned on top, bake an additional 10-15 min. Give it a try! Don't be afraid to experiment and change it up. It's a very forgiving recipe.
Basic ingredients:
sauerkraut
cream of mushroom soup
sliced fresh mushrooms (optional)
diced fresh onion (optional)
Combine and put in baking pan
Bake uncovered at 350 for about 30 min. Bake additional 10-15 min if needed till bubbly and browned on top.