“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.” - by Bea
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
- In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
- Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.
Nutrition
Amount Per Serving (8 total)
- Calories
- 529 cal
- 26%
- Fat
- 28.8 g
- 44%
- Carbs
- 57.9 g
- 19%
Based on a 2,000 calorie diet
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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 cre..." See moream of anything soup in mine, it surely isn't authentic with the soup in it."
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