Alright, let’s talk about this here pierogi and kielbasa casserole. I ain’t no fancy cook, mind you, but I know what tastes good, and this here dish, well, it’s mighty tasty.
First off, you gotta get yourself some of them pierogies. The kind you buy in the store, the frozen ones, them’s just fine. Don’t go makin’ ’em yourself, unless you got nothin’ better to do all day. I like the ones with cheese, but you get what you like. And then you need some kielbasa. That’s sausage, for them city folks who don’t know. Get a good piece, not too skinny, not too fat, you know?
Now, you gotta cut that kielbasa up. Not too big, not too small, just right for bitin’. Like, maybe ’bout this big. holds up thumb and forefinger to indicate size. And then you need an onion. Just one, unless you got a whole army to feed. Chop that onion up, not too fine, mind you. I don’t like no onions all mushy and stuff in my food. I like the onions chunky.
Okay, so here’s where it gets a little fancy, but not too fancy. You gotta have some cream of somethin’. Cream of mushroom, cream of chicken, cream of celery, whatever you got on hand. It all tastes good, trust me. And you gotta have some sour cream. Yeah, that’s right, sour cream. Don’t make that face, child; It gives it that little zing, you know? And a little bit of milk, just to make it all nice and creamy. Just a splash, not too much, you ain’t makin’ soup here.
Now, you just mix it all up. The pierogies, the kielbasa, the onions, the cream stuff, the sour cream, and the milk. All in one big bowl, or pot, or whatever you got. Just make sure it’s big enough to hold everything.
- First, put some pierogies in the bottom of your pot, it needs to be a big pot, like one of them you use for stew, you know?
- Then, toss in some of that there kielbasa, and some onions, too.
- Next, pour on some of that creamy stuff all over it.
- And then, keep doin’ that over and over again. Pierogies, kielbasa, onions, cream stuff. Just keep puttin’ everything in there in layers, you know?
- Just keep goin’ like that ’til you use it all up.
Now, you gotta cook it. You can put it in the oven, if you want, but I like to use my slow cooker. Just dump it all in there, turn it on low, and let it cook all day. Makes the whole house smell good, let me tell you. And when it’s done, oh honey, it’s good. All bubbly and cheesy and that kielbasa is just so darn tasty.
You can eat it just like that, or you can put some extra sour cream on top, if you like. I do. And maybe a little bit of chives, if you’re feelin’ fancy. But it really don’t need nothing more. It’s just plain ol’ good eatin’.
And let me tell you somethin’ else. This here casserole, it’s good for any time of day. You can eat it for breakfast, lunch, or dinner. Heck, you can even eat it for a midnight snack, if you get a hankerin’. And it’s good for any occasion, too. You can make it for a family dinner, a potluck, or even just for yourself, if you’re feelin’ a little bit lonely and need some comfort food.
So there you have it. Pierogi and kielbasa casserole. It ain’t fancy, but it’s good. It’s stick-to-your-ribs kinda food, the kind that fills you up and makes you feel good all over. And isn’t that what good cooking is all about? Now go on and make it. You won’t be sorry.
And one more thing. Don’t be afraid to experiment. Add some different veggies, if you like. Or some different spices. Or whatever you got in your pantry. This recipe is just a startin’ point, you know? You can make it your own. That’s the best kind of cookin’, if you ask me.
And you kids remember to wash your hands now, y’hear? Don’t want no dirty hands in my food!
Tags：[Pierogi Casserole, Kielbasa Recipe, Easy Dinner, Comfort Food, Slow Cooker Meal, One-Pot Dish]
