sauerkraut pierogi casserole

Name: Sauerkraut Pierogi Casserole
Prep time: 30 min
Cook time: 40 min
Yield: 8
Ingredients: 12 oz bag(s) egg noodles, no-yolk variety; 1 stick(s) butter; 1 pound(s) button mushrooms, sliced; 1 head - green cabbage, sliced thin; 1 large onion, sliced; 1/4 cup(s) lemon juice; 2 tablespoon(s) apple cider vinegar; 1/3 cup(s) pure maple syrup (not pancake syrup); 1/2 cup(s) water; 1 - bay leaf; 1/2 teaspoon(s) thyme, dried; 1 teaspoon(s) salt; 1/2 teaspoon(s) marjoram; 1/4 teaspoon(s) pepper; 1 pinch(es) cloves, ground; 1 - 16 oz can(s) sauerkraut, drained & rinsed; SERVE WITH:; - sour cream; - parsley

(1 rating)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmmmmm!

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(1 rating)

yield 8 serving(s)

prep time 30 Min

cook time 40 Min

Ingredients For sauerkraut pierogi casserole

12 oz bag

egg noodles, no-yolk variety
1 stick

butter
1 lb

button mushrooms, sliced
1 head

green cabbage, sliced thin
1 lg

onion, sliced
1/4 c

lemon juice
2 Tbsp

apple cider vinegar
1/3 c

pure maple syrup (not pancake syrup)
1/2 c

water
1

bay leaf
1/2 tsp

thyme, dried
1 tsp

salt
1/2 tsp

marjoram
1/4 tsp

pepper
1 pinch

cloves, ground
1 - 16 oz can

sauerkraut, drained & rinsed
SERVE WITH:
sour cream
parsley

How To Make sauerkraut pierogi casserole

1
Cook the egg noodles according to the package directions; drain & set aside.

2
Heat 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.
3
Preheat 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.
4
Serve with a dollop of sour cream & a sprinkling of parsley on top if desired.
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