Ingredients

• 1 pound box sea shells pasta noodles
• 1 pound bacon
• 1 (27-ounce) can sauerkraut
• 3 cans Campbell’s mushroom soup

Fry the bacon to your liking, then pour 3/4 of the grease out. In the same pan, add the 3 cans of mushroom soup and mix together. Meanwhile, in another pot, boil the noodles. Next drain the sauerkraut while the mushroom soup and bacon start to simmer.  Now add the sauerkraut to the soup/bacon mixture; let simmer and mix together. Next in another pot, drain the noodles and add the mixture all together with the noodles. Serve immediately hot or warm. To reheat later, add another can of mushroom soup, mix in, and add to a 350 F oven until warm or hot.