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    Kielbasa Pierogi Casserole

    List of Ingredients




    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 pierogies, any brand (she uses potato and cheese)
    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 till heated through. (Don't overcook or the pierogies 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. (We used beer.) Use just enough liquid to barely surround the kielbasa; the pierogis will steam in very little liquid.

    Tester's note: Use a good quality sauerkraut. We bought a supermarket house brand and its bitter flavor left us scraping the cabbage shreds to the side of the plate.

    Recipe




 

 

 


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