Polish-Style Sauerkraut and Pierogi Casserole
A hearty, comforting casserole combining sauerkraut, pierogi, and a touch of Polish flair. Perfect for a chilly evening.
Ingredients
- ●1 package (28 oz) PierogiThaw according to package instructions
- ●1 cup SauerkrautDrained and rinsed
- ●1 tablespoon QuenchedAlso known as caraway seeds
- ●1 pound, sliced Polish sausageOptional, can substitute with vegetarian sausage
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the sliced Polish sausage in a pan over medium heat until browned, breaking it up with a spoon as it cooks.
- 3
In a separate pan, sauté the quenched (caraway seeds) and sauerkraut over medium heat until the mixture is heated through.
- 4
In a greased 9x13-inch baking dish, arrange half of the pierogi.
- 5
Top the pierogi with the cooked sausage and sauerkraut mixture.
- 6
Arrange the remaining pierogi on top.
- 7
Cover the dish with aluminum foil and bake for 25 minutes.
- 8
Remove the foil and continue baking for an additional 10-15 minutes, or until the pierogi are golden brown.
- 9
Serve hot, garnished with chopped fresh parsley if desired.