Mom’s Lazy Pierogi

If there is one recipe that reminds me of my mom it’s this recipe for Lazy Pierogi. Growing up I remember her always making this for church potlucks and family gatherings. Honestly it’s been so long since I’ve had it but I have thought about it often.

Last year a girlfriend of mine and I headed to the Broadway Market in Buffalo to try some local eats. The Broadway Market is popular especially during Lent and Easter. The market is filled with vendors featuring the best pierogi’s in town, kielbasa and variety of mouthwatering pastry and baked goods. While we were there I ran into a vendor that was featuring Lazy Pierogi that I couldn’t resist trying. From the first bite it instantly took me back to my childhood and my mom’s yummy recipe for it.

So what is Lazy Pierogi? If you have never heard or tried Lazy Pierogi you may be wondering what it is. It’s simply rotini tossed with crumbled bacon, onion, mushrooms and sauerkraut mixed with cream of mushroom soup. The funny thing is that I am not a huge fan of mushrooms but I absolutely love this recipe! The flavor is out of this world! If you love sauerkraut pierogi this is one recipe you’ll definitely want to try!

If you are looking for some yummy new potluck recipes this is one you’ll want to add to your list. It makes a great main dish too. You can even add in some sliced cooked Polish sausage or Kielbasa if you’d like or on the side for a complete meal.

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Mom's Lazy Pierogi

 

Print

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Author: Jennifer

Serves: 8

Ingredients

• 1 pound rotini
• 6 slices bacon
• 1 large can (27 ounces) sauerkraut, drained
• 2 cans (10.5 ounce each) cream of mushroom soup
• 8 ounce can sliced mushrooms, drained
• 1 small onion, chopped
• Salt and pepper

Instructions

1. Preheat oven to 350 degrees.
2. Cook rotini per package instructions. Drain and set aside.
3. Cook bacon in a large skillet.
4. Remove bacon from skillet and place on a paper towel lined plate.
5. Remove grease reserving 3 tablespoons.
6. Put sauerkraut in skillet with reserved bacon grease and stir together.
7. Add onion and season with salt and pepper. Cook over medium heat, stirring occasionally for about 10 minutes.
8. Place cooked noodles in a 9x13 baking dish.
9. Crumble cooked bacon and toss together with noodles.
10. Add mushrooms and 1 can of mushroom soup and mix well.
11. Add sauerkraut mixture and toss together.
12. Spread remaining can of cream of mushroom soup over top.
13. Bake uncovered for about 45 minutes.

Notes

Optional - Add sliced cooked Polish sausage/Kielbasa if desired.

3.4.3177

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