This pierogi casserole recipe is comfort food at its finest. Use any pierogi flavor you like, saute some veggies and beyond sausage, top with cream of mushroom soup, shredded cheddar cheese, and bake!
Vegetarian Comfort Food
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Baguette Brunch Bake
This recipe is a must-try!
History of Pierogies
Although associated with Polish food and Poland, the origins of Pierogi are often disputed. The rich history of pierogi can be traced all around China and Europe. However, it is known that the word pierogi first appeared in Polish cookbooks in the late 17th century.
Claims for the origins of this dumpling have been made by Poles, Romanians, Russians, Lithuanians, Ukrainians, and Slovaks. Some believe Pierogi came from China and through Italy via Marco Polo’s expeditions.
Admittedly, going back a few hundred years ago, we find information about quite a similar food being eaten in China. Others think the Tartars brought the recipe from the former Russian Empire.
A popular story involving the origins of pierogi involves Saint Hyacinth, the patron saint of pierogi. Some believe pierogi were brought to Poland by Saint Hyacinth from Kievian Rus, now Ukraine. When Saint Hyacinth visited Kościelec in 1238, a storm came and destroyed all the crops. Hyacinth told everyone to pray and the next day the crops had risen back up. As a sign of gratitude towards Hyacinth, people have made pierogi out of the crops.
Another legend involving Hyacinth is from 1241. When the invasion of the Tatars led to famine and Saint Hyacinth fed the people with pierogi.
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Pierogi Casserole
Equipment
- frying pan
- 9x13 casserole dish
- cheese grater
- can opener
Ingredients
Ingredients
- 20 frozen pierogies, filling of choice
- 1 tbsp EVOO
- 1-2 cloves fresh garlic, minced
- ½ cup medium white onion, diced
- ½ cup bell pepper, diced
- ½ cup white button mushrooms, chopped
- 3 beyond sausages, casings removed
- 1 14oz cream of mushroom soup, canned
- ¼ cup milk
- 1 cup cheddar cheese, shredded
- salt & pepper to taste
Instructions
Instructions
- preheat oven to 350°F
- layer the bottom of a 9x13 casserole dish with frozen pierogies
- in a frying pan, saute onion, bell pepper, mushrooms, garlic, and beyond sausages (removed from casings) with EVOO until tender
- layer this mixture on top of frozen pierogies and season with salt and pepper
- in a bowl, mix the mushroom soup with the milk and pour over top of the casserole
- top with shredded cheese and bake for 35 mins
- ENJOY!
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