This was a super easy quick meal to put together and even though doesn’t always look the best and definitely looked funny when I was making it, it turned out great and something I’d definitely make us again. Check out the recipe below.
This recipe came from Pillsbury.com (minor adjustments made to the way I made it below)
- 1 package (16 oz) frozen potato pierogies
- 1 package kielbasa sausage, sliced
- 4 oz cream cheese (from 8-oz package), very softened
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/8 teaspoon coarse ground black pepper
- 1 cup shredded Cheddar cheese (4 oz)
- Heat oven to 375°F. Spray12x8-inch (2-quart) glass baking dish with cooking spray.
- Place frozen pierogies and some butter in frying pan and saute just a bit to brown the outside of the pierogies. Place pierogies evenly in casserole. Top with sausage.
- In medium bowl, mix cream cheese, sour cream, chicken broth and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese.
- Pour cream cheese mixture evenly over pierogies. Cover with foil; bake about 30 minutes or until center is heated through and temperature reaches 165°F.
- Uncover, and top with remaining cheese; bake 5 minutes or until cheese is melted.
I decided to try and be a little creative with supper tonight. Nothing special but it taste delicious and was pretty easy and quick to make. (nothing healthy though). I simply made homemade Velveeta Mac and cheese and also made some kielbasa with onion and garlic. After it was done I combined it and put it in a glass pan, topped with panko bread crumbs and crispy French onions. Popped it in the oven for a few minutes on broil and ENJOY!
I very much enjoyed this pasta recipe. Derek wasn’t too sure about this one. 😉 I think what I liked best about it was how different the flavors were from your everyday pasta sauce. I’d highly recommend trying it for something different and it’s an easy and quick meal.
Creamy Mustard Pasta with Kielbasa
- 1 tablespoon olive oil
- 14 ounces Kielbasa, sliced
- ½ medium red onion, sliced thin
- ¼ cup dry white wine (I actually used ¼ cup apple vinegar instead)
- 1 teaspoon chopped fresh thyme
- ¼ cup butter
- ½ cup heavy cream
- 2 teaspoons Dijon mustard
- ½ cup grated Parmesan cheese
- 8 ounces penne or other short pasta
- Bring a pot of water to a boil and cook the pasta according to package directions.
- Heat the olive oil over medium heat in a large skillet. Add the sliced kielbasa and cook it until it starts to brown and crisp on each side, approximately a couple of minutes on each side. Remove it from the pan.
- In the same pan, add the onions. Add the wine and let it bubble. Scrape up any browned bits off the bottom of the pan. Add the thyme and stir it until the wine has mostly evaporated.
- Add the butter and once it’s melted add the cream and mustard and stir. Bring it to a simmer and let it thicken for a few minutes before adding the Parmesan cheese. Stir until the cheese is melted and the sauce coats the back of a spoon.
- Add the cooked pasta to the mustard cream sauce and stir to combine. To serve, either mix the sausage into the pasta or top each serving of pasta with some sausage.
Original recipe found at: https://www.girlgonegourmet.com