Momma Moots' Pork and Pierogies Casserole recipe
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Ingredients
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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
¾ cup milk
1 (15.25 ounce) can whole kernel corn, drained
½ cup diced onion
½ teaspoon chopped fresh rosemary
¼ teaspoon ground black pepper
½ cup Cheddar cheese, shredded
Nutrition Info
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400 calories
carbohydrate: 32.1 g
cholesterol: 61.6 mg
fat: 21.9 g
fiber: 2.2 g
protein: 20 g
saturatedFat: 9.2 g
servingSize: -
sodium: 672.7 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -
Directions Momma Moots' Pork and Pierogies Casserole
Directions
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Preheat an oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven until the cheese has browned and the casserole is heated through, about 30 minutes.