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Lazy Pierogi Bake

 Lazy Pierogi Bake
A favorite dish in our family is pierogi—tasty pockets of dough filled with cottage cheese and onions. Making pierogi is time-consuming, so my mom created this easy casserole.—Sandy Starks, Amherst, New York
16 ServingsPrep: 25 min. Bake: 35 min.


  • 1 package (16 ounces) spiral pasta
  • 1 pound sliced bacon, diced
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1/2 pound fresh mushrooms, sliced
  • 2 cans (14 ounces each) sauerkraut, rinsed and well drained
  • 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon pepper


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, cook bacon over medium heat until crisp. Remove to paper
  • towels; drain, reserving 2 tablespoons drippings.
  • In the drippings, saute onions until tender. Add garlic; cook 1
  • minute longer. Add mushrooms; cook until tender. Stir in sauerkraut
  • and half of the bacon. In a large bowl, combine the soup, milk,
  • celery seed and pepper. Drain pasta.
  • Place a fourth of the pasta in two greased 13-in. x 9-in. baking
  • dishes. Layer each with a fourth of the sauerkraut and soup mixture.
  • Repeat layers.
  • Cover and bake at 350° for 25 minutes. Uncover; sprinkle with

2 of 2

Lazy Pierogi Bake (continued)

Directions (continued)

  • remaining bacon. Bake 10-15 minutes longer or until heated through.
  • Let stand for 5-10 minutes before serving. Yield: 16 servings.
Nutritional Facts: 1 serving (1 each) equals 196 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 454 mg sodium, 27 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.