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Dish of Lazy Pierogi Casserole with Sauerkraut and Apple (aka Lazy Perogies) on Table with White Tablecloth

Lazy Pierogi Casserole with Sauerkraut and Apple (aka Lazy Perogies)

Lazy Pierogi Casserole with Sauerkraut and Apple (aka Lazy Perogies) has all the flavor of a delicious perogy, but with a quick, easy, and healthier spin!
Course Main Course
Cuisine American, Polish
Prep Time 20 minutes
Cook Time 1 hour
Servings 8 servings
Calories 350.1kcal


  • 12 ounces egg noodles
  • 6 tablespoons unsalted butter divided, plus more to grease the dish
  • 1 pound button mushrooms sliced
  • 1 1/4 pounds green cabbage thinly sliced
  • 1 large onion thinly sliced
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons pure maple syrup
  • 1/2 cup water
  • 1 bay leaf
  • 1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground marjoram
  • 1/4 teaspoon black pepper
  • 1 pinch ground cloves
  • 1 pound fresh sauerkraut rinsed well and drained
  • 1 large semi-firm sweet-tart apple peeled, cored, and thinly sliced
  • 8 tablespoons sour cream for serving
  • Minced fresh parsley for garnish (optional)


  • Cook the egg noodles according to the package directions; drain and set aside.
  • Heat 2 tablespoons butter in a 5-quart lidded pot over medium to medium-high heat. Add the mushrooms and cook until browned, about 7 to 10 minutes, stirring occasionally. Transfer the mushrooms to a bowl and set aside.
  • To the same pot over medium to medium-high heat, add the remaining 4 tablespoons butter. Once melted, stir in the cabbage, onion, lemon juice, vinegar, maple syrup, water, bay leaf, thyme, salt, marjoram, black pepper, and cloves.
  • Cover the pot and cook until the veggies are softened about halfway, about 10 minutes, stirring occasionally. After 10 minutes of cooking, add the sauerkraut and apple, and continue cooking until everything is tender, about 10 minutes more.
  • Turn off the heat and stir in the cooked, drained noodles and the browned mushrooms.
  • Preheat the oven to 375F. Butter a 9 by 13-inch casserole dish or 8 individual-sized gratin dishes. Pour the casserole into the dish (or dishes) and bake until it starts to turn a little golden on top, about 20 minutes in a large dish or 10 minutes in individual dishes.
  • Top each serving with 1 tablespoon sour cream and minced fresh parsley. Serve.


  • My mom always serves this casserole along with chicken kielbasa!
  • If you want to include meat while keeping the added fat and salt to a minimum, you could use boneless, skinless chicken breast. Thinly slice it and cook it up right before you cook the mushrooms, removing it from the pot before cooking the ‘shrooms. And then stir it into the cabbage mixture along with the mushrooms and cooked noodles.
  • Freezer-Friendly: This dish freezes well! Thaw to room temperature before reheating. You can reheat this in the microwave or in a 350F oven covered with foil until warm throughout.
  • Instead of egg noodles, kluski noodles are also delicious here.


Calories: 350.1kcal | Carbohydrates: 50.91g | Protein: 9.8g | Fat: 13.2g | Saturated Fat: 7.36g | Cholesterol: 64.53mg | Sodium: 777.37mg | Potassium: 592.5mg | Fiber: 6.22g | Sugar: 14.69g | Vitamin A: 473.28IU | Vitamin C: 41.14mg | Calcium: 94.61mg | Iron: 2.38mg