Reviewed: Mar. 27, 2012

Was very unimpressed way to much topping for the amount of perogies. The swiss, sauerkraut, dressing and corner beef make a salty gross tangy mess. Maybe there's a good recipe in there somewhere but for me its not worth trying to figure it out

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Reviewer:

december82

Cooking Level: Beginning

Reviewed: Jan. 23, 2012

I made some mistakes & adjustments, so not quite ready to review properly yet - giving a neutral so as to not skew the numbers. Wanted to log in now with a warning: single layer of perogies ONLY. Any that get "doubled up" become raw slimy pieces of dough. Willing to try this again properly and re-review.

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Reviewer:

Masque

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Reviewed: Dec. 27, 2011

for a 9x13 glass baking dish, I ended up adding more to the recipe (so it made 8 servings). I doubled the amount of butter and sauerkraut. I ended up using 3 quarter pound deli sliced corned beef. Used 8 slices of Sargento's swiss cheese. An entire bottle of Wishbone's light thousand island dressing and mixed it with 1/3 cup of French's spicy brown mustard. Couldn't find rye bread crums, so I baked 5 slices of rye bread separately at 350 degrees for 15 minutes to make it hardened. Broke up the bread and put it on after the mixture boiled for 10 minutes. DELICIOUS!!!

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Reviewer:

Patty

Cooking Level: Intermediate

Reviewed: Nov. 20, 2011

Not a alot of flavor.

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Reviewer:

Resizzy

Cooking Level: Expert

Home Town: Wellsburg, New York, USA

Living In: Addison, New York, USA

Reviewed: Aug. 17, 2011

It was good. In addition to thousand island dressing I also added spicy brown mustard. Next time I will add more dressing/mustard and some garlic and onion powder. It seemed a little bland to me

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Reviewer:

l1harris

Reviewed: Jun. 26, 2011

Really great for a quick and easy meal. I made mine in a 7X11 casserole dish which worked perfectly. I also used regular bread crumb instead of rye. Very good!

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: May 5, 2011

I used potatoe and cheese pierogies as did another. The dish had great flavor, was a change from a typical dinner and the kids liked it too.

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Reviewer:

Lori

Reviewed: Mar. 16, 2011

Just made this today and it's very good! I used potato and cheddar pierogies because that's all the store had. It did take a good 40 minutes to cook, but well worth the wait!

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Reviewer:

Cindy Lou

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Tampa, Florida, USA

Reviewed: Mar. 7, 2011

This was really good. Tasted just like a reuben sandwich. Even my daughter enjoyed it. I didn't have rye crumbs so I just used regular ones

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Reviewer:

MPH Mom

Cooking Level: Expert

Living In: Cobourg, Ontario, Canada

Reviewed: Feb. 20, 2011

This was very good. Very flavorful! Made exactly to recipe. Will make again when we get the craving for sauerkraut and corned beef. Thank you for sharing your recipe.

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