Portugese Sauerkraut Casserole

purchased from the Parnell Estate in Canton, Texas

Dated 1937
3 pounds pork steak, cut in cubes and browned
2 large cans sauerkraut, drained
12 ounce package portugese (kluski) noodles, parboiled
2 cans cream of mushroom soup
1 box Lipton's onion soup

Brown meat and take meat out. In that juice dilute the mushroom soup. Put
the meat first in the casserole dish, then add the sauerkraut, noodles,
mushroom soup that was diluted. Sprinkle onion soup between the layers.
Bake 1 1/2 hours in 350 degree oven.

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