Szlepe Pierogi (Fake Pierogi)
from Marianne

1 pound medium pasta shells
1 pound bacon
1 medium onion, chopped
1 pound Silverfloss refrigerated sauerkraut
1/2 pound mushrooms
1 (14.5 oz) can cream of mushroom soup
brown sugar, to taste (optional)

Slice the bacon cross-wise into 1/2 strips. Saute in a heavy pan until crisp. Remove the bacon and all but about 2 Tbsp. of the bacon fat. Add the onion and when just about cooked through, add the mushrooms. Saute until the mushrooms are just cooked.

In the meantime, drain the sauerkraut, but do not rinse. Cook the pasta shells until al dente. Drain.

When the mushrooms are done, add the bacon, the cooked shells, sauerkraut, and mushroom soup. Heat and taste. Add about a tablespoon of brown sugar, to taste. Heat and serve with roast pork or grilled kielbasa.