Reviewed: Feb. 18, 2012

great use of leftover pork roast

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Reviewed: Jan. 3, 2012

I used 2 packs mini cheese and potato pierogies, left over pork roast sauteed with whole medium onion, cream of chicken soup the sour cream and milk and a bag of fresh baby spinach. Topped with sharp cheddar cheese. My family loved this recipe and it was gone in minutes. Next time I'll make two so there's leftovers.

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Donna

Home Town: Hamilton, New Jersey, USA

Reviewed: Nov. 6, 2011

I made this recipe basically as is, except I used left over pork roast. This is comfort food for sure! We both had extra servings and were groaning on the couch. Very easy to prepare, and adaptable.

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BUDSUE

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Reviewed: Nov. 28, 2010

Not very good. it was edible

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Crazydz

Reviewed: Nov. 1, 2010

My rating may be just a little off as I changed the recipe to fit my familys likes and dislikes. Chives,not rosemary added some broccoli I had leftover from the stuffed pork dinner the night before to add some color. I used the cooked pork cut into cubes, cream corn because that is what I had on hand. I have never cooked pierogies befor I'm glad I found them. The family loved it and I have a new goto casserole.

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robograndma

Home Town: Pensacola, Florida, USA

Living In: Meridian, Mississippi, USA

Reviewed: Oct. 25, 2010

Just ok - not really exciting

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dgodbold

Reviewed: Oct. 5, 2009

To went with all the reviews and decided to try something new. We really didnt like it. The rosemary give it a funky taste. And it was really THICK. There was no texture. Not to mention I never liked mushroom and corn put together.

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MISSSPARKLE

Cooking Level: Intermediate

Reviewed: Oct. 1, 2009

Made according to recipe. Tasty and something different that everyone in the family enjoyed. Everyone felt that the pierogies needed to be doubled for next time. Would also be very good with chicken.

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MICHELEOT

Cooking Level: Expert

Home Town: Roselle, Illinois, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Sep. 15, 2009

I made this to take to the field during harvest and it was a hit. Don't we love to tweak recipes!! I doubled the meat and perogies, sauted the onions after the meat and sprinkled the top with French's Fried Onions. I used Mrs. Dash and pepper as seasoning. This is a keeper.

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Redhatter1943

Reviewed: Sep. 1, 2009

I stumbled upon this recipe while searching high and low for a new dish to make for dinner for myself and my husband. After going over the ingredient list and the directions, I decided to give it a whirl. Guess what?? IT WAS AWESOME!! The prep stuff and cooking process was easy as can be. The hardest part was waiting for it to be finished so we could scarf it up!! The only thing that I will change the next time I make this (and I can guarantee you that I will definitely make this recipe again) is to sweat out the onions out for just a few minutes in a saute pan before adding them into the casserole mixture, as we found the onions to be a bit strong as they were listed in this recipe. Otherwise, it is pure casserole perfection!! Thank you so much for sharing this wonderful recipe with the universe!!

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