Momma Moots' Pork and Pierogies Casserole Recipe - Allrecipes.com
Momma Moots' Pork and Pierogies Casserole Recipe
  • READY IN 1 hr

Momma Moots' Pork and Pierogies Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the cheese has browned and the casserole is heated through, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2009

WOW! Am I glad I stumbled across this recipe today. Started out thinking I was going to make the same tired pork roast; then found this recipe! Followed almost exactly; with the exception of omitting the sour cream as I was out, but adding 1/4 cup more milk. Was plenty creamy though with the milk and cream soup. Also used thyme as I don't care for rosemary. And finally I chopped up fresh spinach for a healthier bite and some color! This was a great casserole for a healthy and unique choice. WILL CERTAINLY MAKE AGAIN!!!

 
Most Helpful Critical Review
Nov 29, 2010

Not very good. it was edible

 

29 Ratings

Sep 02, 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!!

 
Aug 31, 2009

My whole family really enjoyed this! I used light sour cream and added some chopped fresh spinach like another reviewer suggested. I also sauteed the onions with the pork and mixed it all together in the same pan I cooked the pork and onions in. Incredibly good and definatly a keeper! Its sort of a different take on chicken and dumplings! Thx for the recipe!!!

 
Sep 16, 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.

 
Nov 03, 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.

 
Oct 01, 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.

 
Nov 06, 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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Nutrition

  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 673 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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