Polish Pork Casserole

• 1 (14 oz.) can kraut, drained
• 2 lb. pork, cut into 1/2-inch cubes
• 2 (16 oz.) cans cream of chicken soup
• 1 (8 oz.) pkg. egg noodles
• 4 bay leaves
• 1 whole onion, chopped
• 1 whole red pepper, chopped
• 1 Tbsp. parsley flakes
• 2 tsp. brown sugar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. water
• paprika

1. Preheat oven to 350u0b0.
2. Boil noodles.
3. Drain and rinse with cold water.
4. Set aside.
5. Brown pork and onion in pan over medium-high heat.
6. Add 1 cup water.
7. Cover and simmer for 30 minutes.
8. Place cooked meat, onion and noodles into a casserole dish.
9. Add drained kraut and stir in both cans of cream of chicken soup.
10. Mix in bay leaves, parsley, red pepper, brown sugar, pepper and salt and top with paprika.
11. Bake for 1 hour.

pork, cream of chicken soup, egg noodles, bay leaves, onion, red pepper, parsley flakes, brown sugar, salt, pepper, water, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276002 (may not work)