Every time we have a party I’m requested to make this lazy man’s pierogi dish. Wonderful mixture of pasta, bacon, mushrooms, and onions.
Preparation Details
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8
Ingredients
- 1 (16 ounce) package rotelle pasta
- 8 ounces bacon, chopped
- 2 onions, chopped
- 1 tablespoon unsalted butter
- 8 ounces mushrooms, quartered
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 1 (16 ounce) can sauerkraut, rinsed and drained
- salt and ground black pepper to taste
Steps
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotelle and return to a boil. Cook rotelle uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook bacon in a large, deep skillet over medium-high heat until evenly browned; transfer to a paper-towel-lined plate. Stir onions into skillet; cook until translucent.
- Melt butter in a separate pan. Add mushrooms; sauté.
- Combine rotelle, bacon, onions, mushrooms, soup, and sauerkraut; season with salt and pepper. Pour into a 9×13-inch baking dish.
- Bake in the preheated oven for 45 minutes.
