Ingre­di­ents

• 1# kiel­basa, sliced
• 1 box frozen pierogies
• 1 green pep­per, diced
• 1 red pep­per, diced
• ¹⁄₂ red onion, diced
• 8 oz. frozen corn
• 2 T. but­ter

Recipe

1. Put the but­ter in a 13×9 inch casse­role dish and stick it in the oven. Pre­heat the oven to 400°
2. Prep the other ingre­di­ents, and toss them together in a large mix­ing bowl.
3. When the but­ter is melted, remove from the oven and make sure the bot­tom of the dish is fully coated.
4. Put the piero­gies in the dish.
5. Layer the other stuff on top.
6. Cover the casse­role with alu­minum foil and bake for 40 – 50 minutes.