Wednesday, March 4, 2009

Pierogi Casserole

As promised, I made this last night. It was really good and really easy. You don't have to be Polish to enjoy this one. Great leftover or frozen.

1 15 oz. can sauerkraut (with caraway is great)
1 c onion, chopped
3 T butter or olive oil
1 c elbow Macaroni, cooked to firm and drained (gluten free or regular)
2 cups mashed potatoes (you can use frozen)
1 8 0z. container of sour cream (low or no fat is fine)
1 thinly sliced apple
1 1/2 c. shredded cheddar cheese (low fat is ok)
salt and pepper to taste.

Spray 9" x 13" baking dish with cooking spray. In a skillet melt butter or heat olive oil. Saute onions until soft, add drained sauerkraut and cook until it starts to brown. Combine the macaroni, potatoes, apples, sauerkraut with onions, and sour cream. Add salt and pepper to taste. Mix well and turn into prepared dish. Top with shredded cheese and bake at 350 degrees F for about 30 minutes or until bubbly. Be creative, add other pierogi fillings like mushrooms or farmer's cheese or prunes!

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