Lazy Pierogi recipe

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Ingredients

3 pounds sauerkraut
1 onion, chopped
1 pound uncooked rotini pasta
1 pound fresh mushrooms, chopped
½ pound butter
2 (10.75 ounce) cans condensed cream of mushroom soup

Nutrition Info

529.1 calories
carbohydrate: 57.9 g
cholesterol: 61 mg
fat: 28.8 g
fiber: 7.1 g
protein: 12.3 g
saturatedFat: 15.9 g
servingSize: -
sodium: 1787.4 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.

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

  3. In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.

  4. Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

Recipe Yield

8 servings

Recipe Note

For this tasty pierogi casserole, sauerkraut, onion, mushrooms, and pasta are combined and baked in a rich, buttery sauce. If you are making this ahead and are going to reheat it in the oven you may have to add a little water. If cold, bake at 350 degrees for 1 1/2 to 2 hours.

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