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.
Ingredients
- sauerkraut: 3 pound
- onion: 1 piece (chopped)
- uncooked rotini pasta: 1 pound
- mushrooms: 1 pound (chopped, fresh)
- butter: 0.5 pound
- condensed cream of mushroom soup: 2 cans (10.75 ounce cans)
Metric Conversion
Stages of cooking
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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.
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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.
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In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
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Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.
