Lazy Pierogi

16 servings
Back to recipe

Ingredients

  • 1 pound pasta noodles (we used Rotelle which is a corkscrew or spiral shaped pasta)
  • 1 stick of butter or margarine
  • 2 medium onions, coarsely chopped
  • 1 pound sliced fresh mushrooms
  • 2 cans (14 ounces each) sauerkraut, drained and rinsed well
  • 2 cans (10 3/4 ounces each) cream of mushroom soup, undiluted
  • 3/4 cup milk
  • 3/4 teaspoon celery seed
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350°F. Cook noodles al dente according to package directions. Be careful not to overcook.
  2. In a large skillet, melt stick of butter, add the onions and mushrooms and fry until tender; add sauerkraut.
  3. In a saucepan, whisk mushroom soup, milk, celery seed, salt and pepper together. Heat on stove for a few minutes, whisking until the mixture is smooth.
  4. Place about half of the pasta in the bottom of a 9 x 13 pan (sprayed with cooking spray) or a large casserole.
  5. Top with a layer of sauerkraut mixture. Ladle a layer of soup mixture on top. Repeat layers ending with the soup mixture.
  6. Bake about 30 minutes or until heated through.

https://www.cutco.com/learn/mother-and-son-lazy-pierogi