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.
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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.
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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!