Momma Moots' Pork and Pierogies Casserole Recipe

Preheat an oven to 350 degrees F (175 degrees C).

Bring a large pot with lightly salted water and to a rolling boil. Stir in the frozen pierogies and return to a boil. Cook uncovered stirring occasionally until the pierogies float to the top and the filling is hot 5 to 7 minutes. Drain.

Heat the olive oil in a skillet over medium-high heat. Add the pork and cook stirring occasionally until the pork is no longer pink in the center about 5 minutes. Transfer the pork to a large mixing bowl along with the cooked pierogies. Add the cream of mushroom soup sour cream milk corn and onion. Season with rosemary and pepper; stir. Pour into a 2-quart casserole dish and sprinkle with Cheddar cheese.

Bake in the preheated oven until the cheese has browned and the casserole is heated through about 30 minutes.