Mom’s Lazy Pierogi

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  • 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.