Recipe by Bea Gassman
"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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uncooked rotini pasta
fresh mushrooms, chopped
2 (10.75 ounce) cans
condensed cream of mushroom soup
Very good. I had lost my family recipe for this dish. The only thing I added that is in my old recipe is 1 cup of sour cream mixed with the mushroom soup.
My family has been making this for forever. We do however make it different. When simmering the saukraut we add a couple of tablespoons of sugar to cut the sharpness of the kraut. I also never use cream of anything soup in mine, it surely isn't authentic with the soup in it.
My family loved it!
I really enjoyed this, as well as my coworkers. I followed the recipe exactly, except I halved the number of servings. The cooking time took a bit longer than stated, however, but I think it is well worth it. Thanks for the recipe.
This was very, very good. A neighbor even asked for the recipe. Kids love it.
Very easy to fix and the saurkraut does not overwhelm the flavors of the other items. MMMMM
My Polish MIL makes this often, but she doubles the amount of pasta and skips the condensed soup. She also tosses it all together in a baking dish and bakes it for 30 mintues at 350 degrees. 4 stars for her version. 2 stars for this one.
Honestly, just okay. The recipe makes a TON -- literally filled my dutch oven -- and takes quite a while to cook. I ate all the leftovers but probably won't make it again. If I'm feeling lazy, I'll just go with frozen pierogis!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 259
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