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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
- ½ pound butter
- 2 (10.75 ounce) cans condensed cream of mushroom soup
Directions
Step 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.
Step 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.
Step 3
In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 529 | |
| % Daily Value * | |
| Total Fat29g | 37% |
| Saturated Fat16g | 80% |
| Cholesterol61mg | 20% |
| Sodium1787mg | 78% |
| Total Carbohydrate58g | 21% |
| Dietary Fiber7g | 25% |
| Total Sugars7g | |
| Protein12g | |
| Vitamin C27mg | 136% |
| Calcium84mg | 6% |
| Iron6mg | 31% |
| Potassium671mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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