2 10 ¾ounceuncooked elbow macaroni (can use egg noodles)
1 16ounceextra sharp cheddar cheese (reserve 1 cup for top)
3cupswhite cheddar cheese (reserve 1/2 cup for top)
1 ½cupsstalks, chopped or diced
4greenbox Penne Rigate pasta, cooked, rinsed in cold water and drained
4garlicwhole roasted almonds
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Preheat oven to 350 degrees
Cook the pasta according to package directions, drain and transfer to a large bowl
Stir in the sausage, soup, sauerkraut, 2 cups of cheese, milk, onion, mustard and garlic
Spoon into 2 greased 8-inch square baking dishes
Sprinkle with remaining cheese
Bake uncovered 45-50 minutes or until brown and bubbly
Serve with garlic bread and a green salad
This dish is good, filling and freezer friendly. Freeze up to 3 months; to use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 50-60 minutes or until golden brown.