22 Ratings
  • 4 Rating Star 8
  • 3 Rating Star 7
  • 5 Rating Star 5
  • 2 Rating Star 2

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.

prep:
10 mins
cook:
1 hr 20 mins
total:
1 hr 30 mins
Servings:
8
Max Servings:
8
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Ingredients

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.

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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.

  • 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 Facts

529.14 calories; 12.32 g protein; 57.95 g carbohydrates; 7.13 g dietary-fiber; 6.94 g sugars; 28.81 g fat; 15.87 g saturated-fat; 61.01 mg cholesterol; 762.12 IU vitamin-a-iu; 9.35 mg niacin-equivalents; 0.38 mg vitamin-b6; 27.24 mg vitamin-c; 189.43 mcg folate; 83.82 mg calcium; 5.54 mg iron; 62.31 mg magnesium; 670.6 mg potassium; 1787.4 mg sodium; 0.11 mg thiamin; 259.27 calories-from-fat; 42 percent-of-calories-from-carbs; 47 percent-of-calories-from-fat; 9 percent-of-calories-from-protein; 26 percent-of-calories-from-sat-fat


Reviews (21)

Read All Reviews

Most helpful positive review

LORISUSAN
06/20/2003
My family loved it!
(19)

Most helpful critical review

Anonymous
12/05/2003
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 perogies. Maybe that is what I was missing???
(4)
22 Ratings
  • 4 Rating Star 8
  • 3 Rating Star 7
  • 5 Rating Star 5
  • 2 Rating Star 2
SAVANNAH0410
11/13/2006
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.
(37)
MrsMo
12/14/2004
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.
(24)
LORISUSAN
06/20/2003
My family loved it!
(19)
MBKRH
11/14/2007
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 well worth it. Thanks for the recipe.
(10)
Anonymous
08/01/2003
This was very very good. A neighbor even asked for the recipe. Kids love it.
(9)
Anonymous
06/23/2003
Very easy to fix and the saurkraut does not overwhelm the flavors of the other items. MMMMM
(6)
Jenn
03/26/2005
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 I'll just go with frozen pierogis!
(5)
Anonymous
01/03/2011
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. 4 stars for her version. 2 stars for this one.
(5)
Anonymous
12/05/2003
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 perogies. Maybe that is what I was missing???
(4)