Pierogi Casserole
Mini Pierogi bake in beef broth under a coating of sour cream and layers of Kielbasa, caramelized onions and cheese to make a flavorful casserole.
Servings 6 servings
Calories 572kcal
Ingredients
- 3 tablespoons butter
- 1 medium onion sliced
- 1 pound Kielbasa
- 1 tablespoon dijon mustard optional
- 13 ounces mini pierogies
- 1/2 cup sour cream
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese
- 1/2 cup beef broth
- 3 green onions sliced
Instructions
- Cook 13 ounces mini pierogies according to the directions on the package. We like add mini pierogies to boiling water, return the water to a boil and cook for 3 minutes before draining. Add drained pierogies to the bottom of a 9 x 13" pan.
- Spread 1/2 cup sour cream and 1/4 teaspoon black pepper over the warm pierogies. Add 1/2 cup beef broth to the casserole.
- Set skillet to medium high heat and melt 3 tablespoons butter. Saute 1 medium onion and 1 pound Kielbasa, cut in coin sized slices until lightly browned.
- Stir in 1 tablespoon dijon mustard and then pour over pierogies. Sprinkle 1 cup cheddar cheese on top.
- Cover with foil and bake in an oven preheated to 350℉ for 20 minutes.
- Slice 3 green onions, sprinkle on top, serve warm and enjoy.
Nutrition
Calories: 572kcal | Carbohydrates: 30g | Protein: 20g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 1225mg | Potassium: 278mg | Fiber: 2g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 10mg | Calcium: 197mg | Iron: 2mg