Reviewed: Apr. 29, 2008

This was really good! I was skeptical but it was easy - makes a LOT! I used just one pound of sauerkraut and a 12-ounce box of pasta, then added the onion and mushrooms and a can of soup. It had great taste - I will definitely make this again, most likely for a family dinner or party.

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WEBANGEL14

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Nov. 14, 2007

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.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 13, 2006

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.

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SAVANNAH0410

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Reviewed: Mar. 26, 2005

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!

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Jenn

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Reviewed: Dec. 14, 2004

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. Thanks Bea.

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Reviewer:

MrsMo

Cooking Level: Expert

Home Town: Tonawanda, New York, USA

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Reviewed: Jan. 20, 2004

So sorry, just didn't care for this at all. Will not make it again.

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DESTINY187

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Reviewed: Dec. 4, 2003

This was just ok. I think it would have been better with more sauteed onions and some Kielbasa or something. I don't know .... it was missing something. I also love cheese potatoes with my perogies. Maybe that is what I was missing???

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