• 1 1lb. can/bag saurkraut
  • 1 med. cooking onion diced
  • 2 - 3 tbsp. fatback diced
  • (butter or bacon drippings subst.)
  • 1 can mushroom soup
  • 1/2 can of water or to consistency
  • Salt/pepper to taste
  • Add'l dried mushrooms if desired
  • 1 lb. corkscrew or egg noodles prepared


Rinse saurkraut with boiling water. Drain . My G'mother cooked with /swanina/ (sp?)or fatback. I use bacon when I can't find it. In a heavy pan, allow fat to render out. Saute onions in fat until translucent. Add drained saurkraut and allow to warm through . Salt/pepper to taste. Transfer kraut to a casserole. Wisk together soup and water. Add noodles, soup and add'l mushrooms. Add more water if neccessary until everything is pretty well coated. Bake in 350 degree oven until bubbling.

You may have to play with the amount of soup. The dish shouldn't be real creamy but there should be some evidence of it. We use Cream o' mushroom soup or Golden Mushroom soup. You can also throw in some sour cream with the soup. More like pierogi that way.

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Submitted 6/13/05.
Source: Family Recipe
Submitted By: dj freeman
Lazy Pierogi