This recipe for my ham and sauerkraut casserole is a deliciously different comforting meal with its velvety American cheese and mushroom sauce, mayo, spicing, and deep nutty flavor from pumpkin seed oil.
Mix in the soup, mayonnaise, mustard, chopped ham, cheese, milk, cooked pasta, and melt it through on the stove with your cooked sauerkraut.
Now transfer the blended ingredients into a deep 2 ½ quarts casserole dish with a lid. Sprinkle the crushed saltine crackers over the top. Add about three teaspoons of butter or margarine and divide them over the top of sauerkraut casserole.