Momma Moots' Pork and Pierogies Casserole The Best Recipes
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| Momma Moots' Pork and Pierogies Casserole |
"Delicious, creamy, and smooth, top notch-filling casserole that the entire circle of relatives will love!"
Ingredients :
- 1 (16 ounce) bundle frozen pierogies
- 1 tablespoon olive oil
- 1 pound pork loin, reduce into half 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 complete kernel corn, tired
- 1/2 cup diced onion
- 1/2 teaspoon chopped sparkling rosemary
- 1/4 teaspoon ground black pepper
- 1/2 cup Cheddar cheese, shredded
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H |
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- Preheat an oven to 350 tiers F (a hundred seventy five tiers C).
- Bring a massive pot with lightly salted water and to a rolling boil. Stir in the frozen pierogies and go back to a boil. Cook uncovered, stirring now and again, until the pierogies float to the top and the filling is hot, 5 to 7 mins. Drain.
- Heat the olive oil in a skillet over medium-high warmness. Add the red meat and cook, stirring occasionally, till the red meat is not pink in the middle, about 5 minutes. Transfer the pork to a massive mixing bowl in conjunction 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 inside the preheated oven till the cheese has browned and the casserole is heated via, approximately 30 minutes.
Notes :
- Reynolds® Aluminum foil may be used to hold meals wet, cook it lightly, and make easy-up less complicated.
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