• 8servings
  • 45minutes
  • 400calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package frozen pierogies

  2. 1 tablespoon olive oil

  3. 1 pound pork loin, cut into 1/2 inch cubes

  4. 1 (10 3/4 ounce) can condensed cream of mushroom soup

  5. 1 cup sour cream

  6. 3/4 cup milk

  7. 1 (15 1/4 ounce) can whole kernel corn, drained

  8. 1/2 cup diced onion

  9. 1/2 teaspoon chopped fresh rosemary

  10. 1/4 teaspoon ground black pepper

  11. 1/2 cup Cheddar cheese, shredded

Instructions Jump to Ingredients ↑

  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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