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Lazy Pierogi Skillet

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
8 servings
Dinner U.S.
Lazy Pierogi Skillet
Ingredients
  • 1 (16 ounce) package rotelle pasta
  • 1/2 pound bacon, chopped
  • 2 onions, chopped
  • 1 tablespoon butter
  • 1/2 pound mushrooms, quartered
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (16 ounce) can sauerkraut - rinsed and drained
  • salt and pepper to taste
Instructions
1
Fill a large pot with water that has been lightly seasoned with salt and bring it to a vigorous, rolling boil. Introduce the rotelle pasta into the pot and return the mixture to a boiling point. Cook the rotelle uncovered, stirring occasionally, until it reaches the desired level of tenderness without becoming mushy, approximately 8 to 10 minutes; drain.
2
Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
3
Cook the bacon in a large, deep skillet over medium-high heat until it is evenly browned and crispy; transfer the cooked bacon to a paper-towel-lined plate. Sauté the onions in the same skillet until they become translucent and fragrant.
4
Melt butter in a separate, smaller pan. Introduce the mushrooms into the pan and sauté them until they release their moisture and become tender.
5
Combine the cooked rotelle, crispy bacon, sautéed onions, mushrooms, soup, and sauerkraut in a bowl; season with salt and pepper to taste. Pour the mixture into a 9x13-inch baking dish.
6
Bake the dish in your preheated oven for 45 minutes, allowing the flavors to meld together.