Pierogie Pile


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


  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.

Pierogie Pile!

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