Friday, September 11, 2009

Pierogi Casserole

This recipe was given to me by a friend, and I was skeptical! My kids rarely like anything new, but they each ate 2 helpings of this casserole! The nice thing about this recipe is that you can customize it to fit your family's tastes.

Pierogi Casserole

Pierogi Casserole

In a greased 9 X 13-inch baking dish spread out one package of frozen pierogies (I used the potato and cheese variety). On top of that, dump one 14.5 ounce can of Italian diced tomatoes with their juice, one 8 ounce can of tomato sauce, 1 green pepper finely chopped, and spread pepperoni on top of all of that. Now, top it with a generous coating of mozzarella cheese. Pop it into a 350 degree oven for 30-40 minutes until the cheese is melting and bubbly and the pierogies are heated through.

Glynis Neves

Wednesday, September 9, 2009


2 1/4 russet or Yukon Gold potatoes (I used red potatoes)
1 whole garlic bulb
1 Tbsp olive oil
1/2 cup sour cream
2 Tbsp (1/4 stick) butter
1/8 tsp salt
1/8 tsp black pepper
fresh chives
1) Preheat oven to 375 degrees. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.
2) Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow to cool slightly.
3) Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add salt and pepper.
4) Mash potatoes until combined and smooth. Transfer to a serving bowl. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl; serve.
For extra flavor, stir some finely chopped green onions into the mashed potato mixture in Step 3.
Serving suggestions: This dish is perfect to serve with roast chicken. Add your favorite vegetable side to the menu and you have a complete meal