Portugese Sauerkraut Casserole

Preheat oven to 350°F. In a large skillet over medium-high heat, brown the cubed pork steak in batches until the exterior is golden, about 8-10 minutes total, then set aside.

Parboil the kluski noodles according to package directions until just tender, about 5-7 minutes, then drain and set aside.

In a large mixing bowl, combine the drained sauerkraut, cream of mushroom soup, Lipton's onion soup, and the parboiled noodles, stirring until evenly mixed.

Add the browned pork steak to the sauerkraut mixture and stir gently to combine all ingredients.

Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly across the bottom.

Cover the casserole with foil and bake in the preheated 350°F oven for 45 minutes until heated through.

Remove the foil and let the casserole rest for 5 minutes before serving.