Rating: 4 stars 4.2
39 Ratings
  • 5 star values: 25
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1

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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • Bake in the preheated oven until the cheese has browned and the casserole is heated through, about 30 minutes.

Nutrition Facts

400 calories; protein 20g; carbohydrates 32.1g; fat 21.9g; cholesterol 61.6mg; sodium 672.7mg. Full Nutrition
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