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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

529.1 calories; protein 12.3g 25% DV; carbohydrates 57.9g 19% DV; fat 28.8g 44% DV; cholesterol 61mg 20% DV; sodium 1787.4mg 72% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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. Read More
(24)

Most helpful critical review

Rating: 3 stars
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. Read More
(38)
22 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
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. Read More
(38)
Rating: 4 stars
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. Read More
(24)
Rating: 5 stars
06/20/2003
My family loved it! Read More
(19)
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Rating: 4 stars
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. Read More
(10)
Rating: 4 stars
08/01/2003
This was very very good. A neighbor even asked for the recipe. Kids love it. Read More
(9)
Rating: 5 stars
06/23/2003
Very easy to fix and the saurkraut does not overwhelm the flavors of the other items. MMMMM Read More
(6)
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Rating: 3 stars
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! Read More
(5)
Rating: 4 stars
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. Read More
(5)
Rating: 2 stars
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??? Read More
(4)