Momma Moots' Pork and Pierogies Casserole recipe
All Recipes Meat and Poultry Recipes Pork
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 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
- 400 caloriescarbohydrate: 32.1 gcholesterol: 61.6 mgfat: 21.9 gfiber: 2.2 gprotein: 20 gsaturatedFat: 9.2 gservingSize: -sodium: 672.7 mgsugar: 4.7 gtransFat: : -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.