Baked Pierogi Casserole

In my quest for REAL FOOD, I tend to cook from scratch and rarely use prepared food items.
However,  this is a family favourite that uses- Gasp! – a frozen food item…

The reason I wanted to share this recipe was to offer you a glimpse into all the things I consider  when at the grocery store–to offer you a perspective that you may or may not already employ when grocery shopping for your own family.

When I do purchase any prepared (canned or packaged, even some dairy or frozen item) there are a few things I always look at:

I compare the price and the quantity of the different brands available  (’cause I am always looking to get the most bang for my grocery buck…).

I look at the ingredient listing.  It always amazes me how much crap they put into prepared foods, and I am always looking for the least processed–closest to what I can make at home ingredients.

I look at the sodium content.  I don’t want more sodium than necessary, and you will be surprised at how different brands can vary on this topic!

My challenge is for you to do the same.
LOOK at the ingredient listing, the sodium content and the price on the products that you buy…you may just be surprised at the outcome

Baked Pierogi Casserole

frozen Cheddar and Potato Pierogies (enough to feed your family,  4-6 per person)
2 green onion chopped
1/2 red pepper chopped
1 1/2 cup grated cheese (cheddar or marble are both good choices for this one).
thinly sliced and cooked sausage ( Italian, Oktoberfest, smoked–whatever you like will work!) *leftover sausage works great in this dish!
sour cream and/or salsa for serving

Thinly slice sausage of your choice and fry it until cooked through and golden brown.  Set aside.

Drop frozen perogies into boiling water and cook until they float.  Remove from water and place into a generously buttered casserole dish, in a single layer if possible.

Top with onion, peppers, sausage and cheese.

Bake for 30 minutes at 375 degrees, or until the cheese is bubbling and crispy.

Serve with sour cream or salsa and pair with a salad on the side.