Perogy Casserole

I absolutely love homemade perogies, whether you make them yourself or buy them at a church basement. But...if you live in a city like I do where there are no Babas rolling dough or if you just can't be bothered this is a great recipe for store bought perogies. Of course, homemade can be used here but they are so precious they are best saved and enjoyed on their own.

• 1 bag frozen perogies
• 150 grams kielbasa (garlic sausage)
• 1 small onion
• 3/4 cup saurkraut, squeezed dry
• salt and pepper
• 1 tbsp flour
• 1 cup chicken stock (if you are using canned don't forget to dilute it first)
• sour cream

Preheat oven to 325F. Bring a large pot of water to a boil. Add the perogies and cook for 3 minuutes or until they float to the top. Remove from boiling water, drain and arrange in a layer on the bottom of a 8x8 (2qt) baking dish.

Cut the kielbasa lengthwise down the centre and slice thinly. In a non stick frying pan cook the kielbasa until it is crisped and slightly browned. Remove from the pan and set aside. Add the onion to the pan (with a small amount of oil if necessary). Saute until translucent. Add the squeezed dry saurkraut and cook 1 minute. Sprinkle lightly with flour and cook 1 minute. Add the chicken stock and bring to a boil. Stir in the kielbasa.

Pour the mixture over the perogies and cover with foil. Bake in the oven for 30 minutes. Uncover and return to the oven for 10 minutes. Remove from the oven and let stand 10 minutes before serving.

Scoop out a large portion, top with sour cream and enjoy with an ice cold beer.

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