Tuesday, July 21, 2009

Polish Pierogi Bake

Well, I am making up today for sleeping in yesterday!

I got up early this morning and made a pineapple zucchini cake with some fresh garden zucchini.

Then in an attempt to keep the house cool so that I don't have to turn the AC back on I opted to cook in crockpots today.

I've got one loaded with fresh corn on the cob and the other is stuffed with what I hope will be a yummy steak and pepper combo. If it's good and I get a thumbs up from the rest of my gang then I'll share it with you later on.

Last night I made a polish style casserole with sauerkraut, potatoes, pasta and kielbasa and it was pretty tasty. I think the next time I make it though I will use a larger can of sauerkraut and homemade mashed potatoes.

Polish Pierogi Bake

16 oz. box bow tie pasta
14 oz. can sauerkraut ( Use more for extra flavor)
1 large onion, diced
2 small banana peppers, diced
4 tbsp. butter
1 lb. kielbasa
2 (4.1 oz.) pkgs. instant mashed potatoes
8 slices American cheese
8oz. shredded mozzarella cheese

Cook & drain pasta according to box directions.
While pasta is cooking, saute onions & peppers in butter in a large skillet.
Cut kielbasa into small bite size pieces.
Place in the pan with onions & peppers & cook till browned.
Next add the sauerkraut and let simmer for 10-15 minutes on low heat.
Prepare mashed potatoes.
To assemble casserole:
Grease a 9x13 pan.
Layer 1/2 of the kielbasa mixture followed by 1/2 of the pasta and then 1/2 of the potatoes.
Take 4 slices of American cheese and tear each into 4 strips.
Layer strips on top of casserole and then sprinkle 1/2 of the mozzarella over top.
Repeat layers.
Cover and bake at 350° for 50 minutes.
Uncover and cook about 10 more minutes.
Sorry, this isn't the best photo but that's what happens when you eat before you make sure the photos turn out :)

1 comment:

Carmen C. said...

That looks yummy! I'm always so hungry when I leave your blog...Hmmm!