Kaesespaetzle mit Bratwurst, Sauerkraut and Mushrooms

I've been craving sauerkraut lately, but haven't really felt like having it in a sandwich.  I was wandering around the grocery store looking for inspiration and found the spaetzle.  This German version of mac and cheese is delicious and easy.  The hardest part will be washing the dishes.

2 onions, thinly sliced
2 lb bag sauerkraut, drained
1 package Tofurky Beer Brats, sliced
8 oz sliced mushrooms
10.5 oz box spaetzle, cooked according to package directions
1 1/2 cups shredded swiss cheese
olive oil

Preheat oven to 375.

Heat 1 tbsp olive oil in a large frying pan.  Add onions and cook until very soft.  Mix in sauerkraut and cook, stirring frequently, over low heat until sauerkraut is slightly browned.

In a separate pan heat another tablespoon of olive oil.  Add the beer brats and cook on both sides, until browned.

Heat one more dry pan over high heat.  Cook mushrooms until they release their juices.

In a greased pan mix spaetzle, sauerkraut, beer brats and mushrooms.  Stir in swiss cheese and bake for 20-25 minutes.