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Momma Moots' Pork and Pierogies Casserole Tasty Recipes

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Momma Moots' Pork and Pierogies Casserole

"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

Instructions :

Prep : 15M Cook : 8M Ready in : 1H
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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