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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A favorite dish in our family is pierogitasty 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 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:
1. 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.
2. 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.
3. 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.
4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining bacon. Bake 10-15 minutes longer or until heated through. Let stand for 5-10 minutes before serving. Yield: 16 servings.
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