Ingredients
8
8 servings
- •1 (16 ounce) package rotelle pasta
- •½ pound bacon, chopped
- •2 onions, chopped
- •½ pound mushrooms, quartered
- •1 tablespoon butter
- •1 (16 ounce) can sauerkraut - rinsed and drained
- •2 (10.75 ounce) cans condensed cream of mushroom soup
- •salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter.
- In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish.
- Bake in preheated oven for 45 minutes.
Nutritional Facts
Per 8 servings
- Calories: 356
- Carbohydrate: 52g
- Fat: 11g
- Fiber: 4g
- Protein: 14g
- Sugar: 6g
Related Recipes
Lazy Pierogi
Pierogie and Mushroom Casserole
Pierogi Pizza
Cheater Pierogi
Potato and Cheese Pierogi
Pierogi Casserole
Cheesy Pierogi Casserole
Pierogi I
Pierogi (Polish Dumplings)
Pierogies and Cabbage
Pierogi (Traditional Polish Dumplings)
