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
- 3 pounds sauerkraut
- 1 onion , chopped
- 1 pound uncooked rotini pasta
- 1 pound fresh mushrooms , chopped
- 0.5 pounds butter
- 2 , 10.75 ounce
Instructions
-
1
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.
-
2
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.
-
3
In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
-
4
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
Per serving
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