German Lasagna

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a blender or with an electric mixer blend mushroom soup cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly.

In a 9x13 inch dish layer 1 cup soup mixture 3 noodles half the sauerkraut half the sausage and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil.

Bake in preheated oven 25 minutes then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.