Reviewed: Jan. 26, 2012

Hmm, definitely would agree with previous reviewers. missing SOMETHING. I even sauteed the cabbage and onion in olive oil to add flavor, and added a little bit of sauteed green peppers. I sprinkled the top with garlic cheese bread crumbs, then baked it on 350 for 10 minutes. It still just mostly tasted like cream of mushroom soup... Not sure how I will tweak it next time, but definitely want to try it again! My hubby loved it! :) Maybe garlic? Definitely Polska Kielbasas would be delicious but then this couldn't really be called a Pierogi Casserole... :)

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Reviewer:

DelicedeFrance

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

Reviewed: Oct. 13, 2011

I made this recipe in the summer for a picnic and loved it. It makes a lot so I shared it with the neighbors, my Polish Priest, etc.

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Reviewer:

The Happy Baker

Reviewed: Apr. 2, 2011

Good, easy meal for a cold day. We even whipped up our own white sauce with mushrooms to make it even more "homemade". (I only gave it a 4 b/c it was pretty "heavy".)

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Reviewer:

allison2714

Cooking Level: Intermediate

Reviewed: Jan. 1, 2011

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.

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Reviewer:

drbecca

Reviewed: Dec. 13, 2010

We like to add turkey kielbasa. We cut in to discs and brown in olive oil, then add to the mixture and bake the entire casserole (put Italian breadcrumbs on top). Delicious!

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msdldavies

Reviewed: Sep. 15, 2010

Very very yummy. I add keilbasa and cut down the butter.

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Apr. 1, 2010

People! To really make this the best part of Easter dinner, get a package (or 2) of FARMERS CHEESE and mix it through. Everyone will remember it weeks after it is gone. Make it as a side for polish sausage anytime of the year.

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Reviewer:

DUSTINSMOMMY56

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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Reviewer:

WEBANGEL14

Cooking Level: Expert

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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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Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

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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