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Momma Moots' Pork and Pierogies Casserole

Marsha Leigh Bogardus

"Delicious, creamy, and easy, super-filling casserole that the whole family will love!"
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1 h servings 400 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 400 calories; 21.9 g fat; 32.1 g carbohydrates; 20 g protein; 62 mg cholesterol; 673 mg sodium. Full nutrition

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Read all reviews 28
  1. 35 Ratings

Most helpful positive review

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 om...

Most helpful critical review

I didnt really care for this dish, my BF thought it was just ok as well. We both wanted more spice or something to brighten the flavors. I used thyme instead of rosemary because I like it bette...

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Least positive

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 om...

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 ...

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 toge...

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 F...

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 bef...

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 ...

We just aren't fans of the taste of canned soups. So I made a very basic cream soup using chicken stock, leaving it on the thick side, so as not to thin it out too much when the sour cream was ...

What a great recipe to use up leftover pork loin, which is what I used. I used all the ingredients the recipe called for, just in different forms. My pork was leftovers, I made ‘Cream of Anyth...

I used ground pork and thyme instead of loin and rosemary but really who cares because this was just so very very good. My husband asked me to make it again the next day! I do lots of cooking an...