Momma Moots' Pork And Pierogies Casserole

• 1 (16 ounce) package frozen pierogies
• 1 tablespoon olive oil
• 1 pound pork 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

1. Preheat an oven to 350 degrees F (175 degrees C).
2. 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.
3. Heat the olive oil in a skillet over medium-high heat. Add the pork and cook, stirring occasionally, until the pork is no longer pink in the center, about 5 minutes. Transfer the pork 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.
4. Bake in the preheated oven until the cheese has browned and the casserole is heated through, about 30 minutes.

pierogies, olive oil, pork loin, condensed cream, sour cream, milk, whole kernel corn, onion, fresh rosemary, ground black pepper, cheddar cheese

Taken from www.allrecipes.com/recipe/167972/momma-moots-pork-and-pierogies-casserole/ (may not work)