Lazy Pierogi

Lazy Pierogi

20 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 30 m
Bea Gassman
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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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (20)

Rate This Recipe


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.



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!

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Amount Per Serving (8 total)

  • Calories
  • 529 cal
  • 26%
  • Fat
  • 28.8 g
  • 44%
  • Carbs
  • 57.9 g
  • 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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Pierogi III


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Lazy Golumbkis