Momma Moots' Pork and Pierogies Casserole Popular Recipes

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Momma Moots' Pork and Pierogies Casserole

"Delicious, creamy, and easy, first-rate-filling casserole that the complete own family will love!"

Ingredients :

1 (16 ounce) bundle frozen pierogies
1 tablespoon olive oil
1 pound pork loin, reduce into half of inch cubes
1 (10.Seventy five ounce) can condensed cream of mushroom soup
1 cup sour cream
3/4 cup milk
1 (15.25 ounce) can whole kernel corn, drained
half cup diced onion
half teaspoon chopped sparkling rosemary
1/four teaspoon floor black pepper
half cup Cheddar cheese, shredded

Instructions :

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

Preheat an oven to 350 degrees F (175 degrees C).
Bring a huge pot with lightly salted water and to a rolling boil. Stir in the frozen pierogies and return to a boil. Cook uncovered, stirring from time to time, until the pierogies float to the pinnacle and the filling is warm, five to 7 minutes. Drain.
Heat the olive oil in a skillet over medium-high warmth. Add the red meat and cook dinner, stirring occasionally, until the beef is not red in the middle, about 5 mins. Transfer the pork to a large blending bowl together with the cooked pierogies. Add the cream of mushroom soup, sour cream, milk, corn, and onion. Season with rosemary and pepper; stir. Pour right into a 2-quart casserole dish and sprinkle with Cheddar cheese.
Bake in the preheated oven till the cheese has browned and the casserole is heated via, about 30 minutes.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook dinner it calmly, and make clean-up less difficult.

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