It was easy--and it oven cooks for an hour so plenty of time to leave it and do other things. I used mild sauerkraut and reduced it just a little (15 oz. cans). I had no trouble at all with the noodles, but frankly I eyeballed them and they worked out to a single even layer, so I think maybe this is a recipe you have to use the perfect sized baking dish for. I also didn't squeeze-drain my sauerkraut, just drained it loosely and had plenty of liquid. Used a little extra bread--just cubed instead of crushed--and was glad I did.
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It was easy--and it oven cooks for an hour so plenty of time to leave it and do other things. ...