Lazy Pierogi

Ingredients:

3 pounds sauerkraut 1 onion, chopped 1 pound uncooked rotini pasta

1 pound fresh mushrooms, chopped 1/2 pound butter 2 (10.75 ounce) cans condensed cream of mushroom soup

Directions:

1.	Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
2.	Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
3.	In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
4.	Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.