10 oz. shell-roni (lg. or sm.), cooked & drained
32 oz. sauerkraut
1 lb. mushrooms, cleaned & sliced
1 lb. Polish sausage, remove from skin & sauteed
1 onion, diced
1/2 lb. butter

Wash and drain the sauerkraut. Saute Polish sausage out of skin in small fry pan. Saute onion in butter in 10 inch frying pan. Add sliced mushrooms and cook until tender. Add drained sauerkraut to onion-mushroom mixture. Add more butter if needed to prevent burning. Saute sauerkraut mixture (5 to 10 minutes). Add cooked Polish sausage.

Combine sauerkraut mixture with drained shells in an empty 4 quart saucepan. Mix thoroughly. Heat thoroughly and serve. Serves at least 4 people and probably more.

NOTE: An option: Cut one pound of bacon in small pieces and brown, then remove bacon and place on toweling to drain. Use bacon drippings instead of butter to saute the onions, mushrooms and sauerkraut. In last stages of preparation add bacon back to mixture.