Name: Lazy Pierogi Bake
Yield: 4 servings
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

Servings: 4 persons

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. 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 350u00b0 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lazy Pierogi Bake

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