Lazy Pierogi
Create a flavorful pierogi casserole by combining sauerkraut, onions, mushrooms, and pasta, all baked in a luscious, buttery sauce. If preparing in advance and reheating in the oven, consider adding a touch of water if needed. For a cold start, bake at 350 degrees for 1 1/2 to 2 hours.
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
Instructions
- 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.
- 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.
- In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
- Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.
Nutrition
Calories: 529kcalCarbohydrates: 58gProtein: 12gFat: 29gSaturated Fat: 16gCholesterol: 61mgSodium: 1787mgPotassium: 671mgFiber: 7gSugar: 7gVitamin C: 27mgCalcium: 84mgIron: 6mg
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