Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

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