Lazy Pierogi recipe
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- 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
Nutrition Info
- 529.1 caloriescarbohydrate: 57.9 gcholesterol: 61 mgfat: 28.8 gfiber: 7.1 gprotein: 12.3 gsaturatedFat: 15.9 gservingSize: -sodium: 1787.4 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Lazy Pierogi
Directions
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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.
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.