Lazy Cabbage Pierogi

6-8 servings

1 lb pasta (bow ties, shells, elbow macaroni)
1/2 lb bacon, diced
1 large onions, chopped
8 ounces mushrooms, sliced
1-2 clove garlic, minced
1 (28 ounces) can sauerkraut, drained and rinsed
2 (10 ounces) cans mushroom soup
1-2 bay leaf

Preheat oven to 350F.

Cook the pasta according to package directions, drain well.

Fry bacon until crisp, drain on paper towels and set aside. Fry onion, garlic and mushrooms in the bacon fat until onion is slightly caramelized.

Add the sauerkraut, soup and bay leaves to the onions and mushrooms and let the mixture simmer for approximately 10 minutes.

Mix the pasta, bacon and sauerkraut mixture.

Bake for 30 to 45 minutes uncovered, stirring a few times during baking.

Remove bay leaves.