Lazy Pierogi

Lazy Pierogi

20
Bea Gassman 42

"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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Ingredients

1 h 30 m servings 529 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1787 mg
  • 71%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

20
  1. 21 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 u...

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 u...

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.

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 ...

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. ...

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...

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 pe...