sauerkraut pierogi casserole
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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
40 Min
Ingredients For sauerkraut pierogi casserole
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12 oz bagegg noodles, no-yolk variety
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1 stickbutter
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1 lbbutton mushrooms, sliced
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1 headgreen cabbage, sliced thin
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1 lgonion, sliced
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1/4 clemon juice
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2 Tbspapple cider vinegar
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1/3 cpure maple syrup (not pancake syrup)
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1/2 cwater
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1bay leaf
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1/2 tspthyme, dried
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1 tspsalt
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1/2 tspmarjoram
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1/4 tsppepper
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1 pinchcloves, ground
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1 - 16 oz cansauerkraut, drained & rinsed
- SERVE WITH:
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sour cream
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parsley
How To Make sauerkraut pierogi casserole
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1Cook the egg noodles according to the package directions; drain & set aside.
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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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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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4Serve with a dollop of sour cream & a sprinkling of parsley on top if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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