Savor the flavors of comfort with this Momma Moot's Pork and Pierogies Casserole. This dish combines succulent chunks of pork, savory pierogies, and a creamy sauce that will make your taste buds dance. It's a perfect meal for a cozy family dinner or a potluck gathering. Indulge in the warmth and deliciousness of this classic American casserole.
Ingredients
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup chicken broth
- 1 cup sour cream
- 1 can (14 ounces) sauerkraut, drained
- 1 package (16 ounces) frozen pierogies
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Directions
- Preheat the oven to 350°F (175°C).
- In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the pork cubes to the skillet and cook until browned on all sides. Remove the pork from the skillet and set aside.
- In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
- Return the pork to the skillet and add the paprika, dried thyme, and dried rosemary. Stir well to coat the pork and onions with the spices.
- Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover the skillet, and let it cook for 45 minutes, or until the pork is tender.
- Remove the skillet from the heat and stir in the sour cream and sauerkraut. Season with salt and pepper to taste.
- Arrange the frozen pierogies on top of the pork mixture in the skillet.
- Sprinkle the shredded cheddar cheese evenly over the pierogies.
- Cover the skillet with foil and transfer it to the preheated oven.
- Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh parsley before serving.
