Mom’s Lazy Pierogi

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.

Lazy Pierogi | www.motherthyme.comLazy Pierogi |

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!

Lazy Pierogi |

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.

Lazy Pierogi | www.motherthyme.comLazy Pierogi |

Don’t forget to follow me on Instagram and tag #motherthyme with the Mother Thyme recipes you make. I love to see what everyone is cooking! 


Mom’s Lazy Pierogi

  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8


  • 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


  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 9×13 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.


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

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    1. Our family drains the kraut, reserving the liquid, then rinses the kraut before cooking it with the onions and mushrooms. We add back the liquid to taste if we want it more sour. We do the same when making real pierogi.

  1. Love this recipe, made for tomorrow Easter with company but was so good my husband and I already ate some.

  2. I live in Buffalo and have always had this for holidays and for parties. My family and I add sliced smoked Kielbasa to the noodles so that it is more like a casserole. We also make it in the crockpot.

  3. I can’t wait to mke this . I’m from Buffalo but live in Vegas now . I miss this so much. I’m totally making this tonight.

  4. My Mom always added butter to the mixture. Rinsed sauerkraut too. Forget soup on top. She used crumbled bread soaked in butter or margarine. This gets crispy in the oven. Covered with foil until the end. Always had this at family gatherings or to pot luck.

  5. I’m from Buffalo and grew up blocks away from the Broadway Market! I’m so glad to have found this recipe! My family prepares it slightly different. We cook the bacon first, then remove it from the pan and then sautee the onion and mushrooms in some of the bacon fat. Then we fold in the rinsed and drained sauerkraut, reserving some of the juice to add back later to make it more tangy, if desired. Then we add the cream of mushroom soup and bring this all to a boil and simmer it together for a few minutes just to combine the flavors. Then we pour this over cooked rotini and mix it all together with the crumbled bacon. You can serve it this way, or top with buttered breadcrumbs and bake before serving. Both are delicious!

    1. Hi! I LOVE the Broadway Market! Every time I go there before Easter I always get the Lazy Pierogi there too since it reminds me of this! It’s such a yummy recipe! I’m so happy you enjoyed it too!

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