Lazy Pierogi Bake

• 1 package (16 ounces) spiral pasta
• 1 pound sliced bacon, diced
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1/2 pound fresh mushrooms, sliced
• 2 cans (14 ounces each) sauerkraut, rinsed and well drained
• 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 cup milk
• 1/2 teaspoon celery seed
• 1/8 teaspoon pepper

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.
2. In the drippings, saute onions until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook until tender. Stir in sauerkraut and half of the bacon. In a large bowl, combine the soup, milk, celery seed and pepper. Drain pasta.
3. Place a fourth of the pasta in two greased 13-in. x 9-in. baking dishes. Layer each with a fourth of the sauerkraut and soup mixture. Repeat layers.
4. Cover and bake at 350u0b0 for 25 minutes. Uncover; sprinkle with remaining bacon. Bake 10-15 minutes longer or until heated through. Let stand for 5-10 minutes before serving.

spiral pasta, bacon, onions, garlic, mushrooms, sauerkraut, condensed cream, milk, celery, pepper

Taken from www.tasteofhome.com/recipes/lazy-pierogi-bake/ (may not work)