Momma Moots' Lamb And Pierogies Casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package frozen pierogies
• 1 tablespoon olive oil
• 1 pound lamb loin, cut into 1/2 inch cubes
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 3/4 cup milk
• 1 (15.25 ounce) can whole kernel corn, drained
• 1/2 cup diced onion
• 1/2 teaspoon chopped fresh rosemary
• 1/4 teaspoon ground black pepper
• 1/2 cup cheddar cheese, shredded

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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 lamb and cook, stirring occasionally, until the lamb is no longer pink in the center, about 5 minutes. transfer the lamb 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.