Lazy Pierogi Bake Recipe

3.5 1 3
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Lazy Pierogi Bake Recipe

Read Reviews
3.5 1 3
Publisher Photo
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 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

Directions

Cook pasta according to package directions.
Meanwhile, in a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onions and garlic until tender. Add mushrooms; cook until tender. Add mushrooms; cook until tender. Stir in sauerkraut and half of the bacon. In a 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. Top each with a fourth of the sauerkraut and soup mixture. Repeat layers. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining bacon. Bake 10-15 minutes longer or until heated through. Yield: 16 servings.
Originally published as Lazy Pierogi Bake in Taste of Home June/July 2000, p63

Nutritional Facts

1 each: 196 calories, 6g fat (2g saturated fat), 10mg cholesterol, 454mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 8g protein.

  • 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
  1. Cook pasta according to package directions.
  2. Meanwhile, in a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onions and garlic until tender. Add mushrooms; cook until tender. Add mushrooms; cook until tender. Stir in sauerkraut and half of the bacon. In a 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. Top each with a fourth of the sauerkraut and soup mixture. Repeat layers. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining bacon. Bake 10-15 minutes longer or until heated through. Yield: 16 servings.
Originally published as Lazy Pierogi Bake in Taste of Home June/July 2000, p63

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Staci M.L. User ID: 5600595 77126
Reviewed Jul. 11, 2014

"My family loves it. It takes some time to make but it's worth it. This meal is a regular in our home."

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