Recipes

American Regional
Appetizers
Baby Food
Beef
Beverages
Bread
Breakfast/Brunch
Cake Mixes
Cakes
Camping/Hiking
Candy
Canning/Preserving
Casseroles
Celebrity
Chicken
Condiments/Sauces
Cookies
Cowboy/Ranch
Crock Pot
Dessert
Diets (all)
Fish/Seafood
Gifts in a Jar
Grill/Barbecue
Holidays
International
Kids Cook
Lamb
Meatless
Military
Nutella
Pampered Chef
Pasta/Rice/Beans
Pet Food
Pies/Quiches/Tarts
Pizza
Pork
Pressure Cooker
Restaurant
Salads/Dressings
Sandwiches
School
Side Dishes
Snacks
Soup/Stew/Chili
Spreads/Butters
Wild Game

HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List




Kielbasa Pierogi Casserole

2 (14 ounce) cans sauerkraut, drained and rinsed
1 pound kielbasa, any brand, cut into serving-size chunks
2 cans water or enough to cover meat, see note
12 frozen pierogi, any brand
1 onion, cut in rings or half rings
1/2 teaspoon caraway seeds

In a large frying pan, add all ingredients. Bring to a boil, cover and simmer until heated through. (Do not overcook or the pierogi will turn to mush.) Dish out with a slotted spoon. Serve with mustard and crusty buns or rolls.

NOTE: A can of beer can take the place of an equal quantity of water. Use just enough liquid to barely surround the kielbasa; the pierogi will steam in very little liquid.

Favorites

Articles
BBQ Guru
Beauty Recipes
Children's Crafts
Cook's Corner
Crafts
Food Preparation
Gardening
Home Remedies
Household Hints
Household Recipes
Kitchen Hints