Wednesday, August 24, 2016

Lazy Pierogi


  • Servings: 8
  • 3 pounds sauerkraut
  • 1 onion, chopped
  • 1 pound uncooked rotini pasta
  • 1 pound fresh mushrooms, chopped
  • 1/2 pound butter
  • 2 (10.75 ounce) cans condensed cream of mushroom soup


    Preparation Time: 10 mins Cook Time: 1 hr 20 mins

    Ready Time: 1 hr 30 mins

  • 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.

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