Momma Moots' Pork And Pierogies Casserole
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Sour Cream3 cup
Milk1 cup
Onion (diced)1 tsp
Rosemary (chopped fresh)1 tsp
Ground Black PepperDirections:
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
3
Stir in the frozen pierogies and return to a boil
4
Cook uncovered, stirring occasionally, until the pierogies float to the top and the filling is hot, 5 to 7 minutes
5
Drain
6
Heat the olive oil in a skillet over medium-high heat
7
Add the pork and cook, stirring occasionally, until the pork is no longer pink in the center, about 5 minutes
8
Transfer the pork to a large mixing bowl along with the cooked pierogies
9
Add the cream of mushroom soup, sour cream, milk, corn, and onion
10
Season with rosemary and pepper; stir
11
Pour into a 2-quart casserole dish and sprinkle with Cheddar cheese
12
Bake in the preheated oven until the cheese has browned and the casserole is heated through, about 30 minutes