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Sauerkraut Pierogi Casserole

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PREP TIME
10 min
COOKING TIME
80 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dinner Polish
Sauerkraut Pierogi Casserole
Ingredients
  • 3 pounds sauerkraut
  • 1 onion, chopped
  • 1 pound uncooked rotini pasta
  • 1 pound fresh mushrooms, chopped
  • 1/2 pound butter
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
Instructions
1
Combine the sauerkraut and onion in a large cooking vessel over medium-low heat with sufficient liquid to cover the mixture. Allow it to simmer for 1 hour, or until most of the liquid has evaporated.
2
Prepare a large container of lightly salted water and bring it to a rolling boil. Add the rotini pasta and cook for 8 to 10 minutes, or until it reaches the desired level of doneness; drain the excess water.
3
In a medium-sized pan over medium heat, sauté the mushrooms in 2 tablespoons of the butter for approximately 5 minutes.
4
Mix the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Stir constantly for 15 minutes, or until the entire combination is heated through and well combined.