Creamy Ground Beef Sauerkraut Lasagna

• servings: 12 servings
• active time: 5 minutes
• total time: 1 hour

Ingredients

9 lasagna noodles

1 pound lean ground beef

3 cloves garlic, minced

3/4 teaspoon black pepper, divided

1 - 10.5 ounce can cream of mushroom soup

1 - 10.5 ounce can cream of chicken soup

2 cups milk

1 - 14.5 ounce can sauerkraut, drained

8 ounces shredded mozzarella cheese

Chopped fresh parsley, for garnish, optional

Directions

Preheat oven to 375 degrees F.

Cook lasagna noodles to al dente, drain.

Meanwhile, in a skillet add the ground beef, garlic and ½ teaspoon black pepper. Cook until ground beef is no longer pink. Remove from heat and drain excess grease.

In a large bowl, whisk together the cream soups, milk and ¼ teaspoon black pepper until combined.

Spread some of the cream soup mixture in the bottom of a 9x13 glass baking dish.

Place three lasagna noodles on top of the sauce. Evenly layer the ground beef, sauerkraut, sauce and cheese over the noodles and repeat ending with the cheese on top.

Cover with aluminum foil and bake for 20 minutes. Uncover and bake for another 20 minutes. Remove from oven, cool for 5 minutes, then slice and serve!

Nutrition

• Calories: 261.66
• Total Fat: 10.88
• Saturated Fat: 4.8
• Cholesterol: 46.38
• Sodium: 641.94
• Total Carbohydrate: 22.66
• Dietary Fiber: 1.29
• Total Sugars: 3.48
• Protein: 17.42