by Mary Griffiths

Created on: October 19, 2010

Pierogi Casserole. You are probably wondering what pierogi casserole could possibly be. It's my much easier version of the standard ravioli type polish pieorgi which can be made with sauerkraut, only in casserole form.  It's a really great dish to take to family get togethers or pot luck dinners. My family always asks me to make it and to bring extras for leftovers for the next day.

Ingredients:

1 pound of rotini pasta (I use whole grain for health reasons as well as the fact that it holds up better to constant heating and stirring)

1 pound bacon fried saving the grease

1 large onion chopped

1 large clove garlic

1 large jar of sauerkraut rinsed

2 large cans mushrooms

3 cans cream of mushroom soup

1 small can of chicken stock

Cook the pasta until just short of al dente, drain and set aside. Rinse and drain the sauerkraut. Cook the bacon until very crispy.  (you don't want mushy bacon) Drain the bacon but save the grease. Fry the onions in the grease 5 or 6 minutes, then add in the drained sauerkraut and garlic. Saute this mixture on low heat for about 20 - 30 minutes adding chicken stock as needed to keep it moist. Add in the mushrooms and saute another 5 or 10 minutes. Add this mixture to the cooked noodles and then add the 3 cans of mushroom soup. (do not add any water or milk just the soup) Spoon this mixture into a large baking dish sprayed with non-stick cooking spray. (use a large enough dish to allow for the noodles to expand. You can also use a disposable dish to take to parties for easier cleanup) Cover with foil and bake in a 350 degree oven 45-60 minutes until nice and hot.

I know if you give this dish a try it will become a staple in your recipe collection.  Enjoy!

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