No Image
prep time
30 Min
cook time
40 Min
method
---
yield
8 serving(s)
Ingredients
- 12 oz bags egg noodles, no-yolk variety
- 1 stick butter
- 1 pound button mushrooms, sliced
- 1 head - green cabbage, sliced thin
- 1 large onion, sliced
- 1/4 cup lemon juice
- 2 tablespoons apple cider vinegar
- 1/3 cup pure maple syrup (not pancake syrup)
- 1/2 cup water
- 1 - bay leaf
- 1/2 teaspoon thyme, dried
- 1 teaspoon salt
- 1/2 teaspoon marjoram
- 1/4 teaspoon pepper
- 1 pinch cloves, ground
- 1 - 16 oz cans sauerkraut, drained & rinsed
- SERVE WITH:
- - sour cream
- - parsley
How To Make sauerkraut pierogi casserole
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Step 1Cook the egg noodles according to the package directions; drain & set aside.
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Step 2Heat 2 tbsp butter in a 5 qt lidded pot over medium to medium-high heat; add the mushrooms & cook until browned, about 7 - 10 minutes, stirring occasionally. Transfer the mushrooms to a bowl & set aside. To the same pot, add the remaining 4 tbsp butter; once melted, stir in the cabbage, onion, lemon juice, vinegar, maple syrup, water, bay leaf, thyme, salt, marjoram, black pepper & cloves. Cover the pot & cook until the veggies are softened about halfway, about 10 minutes, stirring occasionally. After 10 minutes of cooking, add the sauerkraut & continue cooking until everything is tender, about 10 minutes more.
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Step 3Preheat the oven to 375 degrees F.; butter a 9" X 13" casserole dish or 8 individual-sized gratin dishes. Pour the casserole into the dish (or dishes) & bake until it starts to turn a little golden on top, about 20 minutes in a large dish or 10 minutes in individual dishes.
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Step 4Serve with a dollop of sour cream & a sprinkling of parsley on top if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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