Polish Delight Casserole

10 servings

1 tablespoon vegetable oil
3 lbs boneless pork roasts or steak, cut into 1 inch cubes
2 (10.75 ounces) cans cream of mushroom soup
1 (10.75 ounces) can cream of chicken soup
2 stalks celery, sliced
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 envelope dry onion soup mix
1 (16 ounces) package kluski noodles, cooked and drained
1 (8 ounces) can mushroom stems and pieces, drained
1 (28 ounces) can sauerkraut, drained

In large skillet, heat oil over medium heat. Add meat and saute until browned, about 10 minutes.

Stir in mushroom and chicken soups, onion soup mix, celery, pepper, and garlic powder. Spoon into 13x9-inch casserole dish. Cover.

Bake at 350 degrees until tender, 45 minutes- 1 hour, stirring occasionally and adding up to 1 cup of water if needed. Add cooked noodles and sauerkraut and stir to combine.

Cover and bake for 30 minutes longer.