Momma Moots' Pork and Pierogies Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Delicious, creamy, and easy, super-filling casserole that the whole family will love! Ingredients:
1 (16 ounce) package frozen pierogies |
1 tablespoon olive oil |
1 pound pork loin, cut into 1/2 inch cubes |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 cup sour cream |
3/4 cup milk |
1 (15.25 ounce) can whole kernel corn, drained |
1/2 cup diced onion |
1/2 teaspoon chopped fresh rosemary |
1/4 teaspoon ground black pepper |
1/2 cup cheddar cheese, shredded |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Bring a large pot with lightly salted water and to a rolling boil. Stir in the frozen pierogies and return to a boil. Cook uncovered, stirring occasionally, until the pierogies float to the top and the filling is hot, 5 to 7 minutes. Drain.
3. Heat the olive oil in a skillet over medium-high heat. Add the pork and cook, stirring occasionally, until the pork is no longer pink in the center, about 5 minutes. Transfer the pork to a large mixing bowl along with the cooked pierogies. Add the cream of mushroom soup, sour cream, milk, corn, and onion. Season with rosemary and pepper; stir. Pour into a 2-quart casserole dish and sprinkle with Cheddar cheese.
4. Bake in the preheated oven until the cheese has browned and the casserole is heated through, about 30 minutes.
|
|