MOMMA MOOTS' PORK AND PIEROGIES CASSEROLE

Momma Moots' Pork and Pierogies Casserole image

Delicious, creamy, and easy, super-filling casserole that the whole family will love!

Provided by Marsha Leigh Bogardus

Categories Meat and Poultry Recipes Pork

Time 1h

Yield 8

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 672.7 mg, Sugar 4.7 g