Reuben-Pierogie Casserole

I made this tonight for my husband and he is still saying it was one of the best things I have ever made! I had to make a few changes because we live where there isn't the choice of "frozen" pierogis. I found a recipe from King Arthur and made my own with potato and Swiss cheese filling. I proceeded to arrange into an oval 9" dish with the pirogies, mashed potatoes, sauerkraut, corned beef, Swiss cheese and topped with the thousand island dressing. I baked it for 20 minutes covered and 20 minutes uncovered then let it rest for about 10 minutes. I served it with coleslaw which was good because I thought it was very salty!

for a 9x13 glass baking dish, I ended up adding more to the recipe (so it made 8 servings). I doubled the amount of butter and sauerkraut. I ended up using 3 quarter pound deli sliced corned beef. Used 8 slices of Sargento's swiss cheese. An entire bottle of Wishbone's light thousand island dressing and mixed it with 1/3 cup of French's spicy brown mustard. Couldn't find rye bread crums, so I baked 5 slices of rye bread separately at 350 degrees for 15 minutes to make it hardened. Broke up the bread and put it on after the mixture boiled for 10 minutes. DELICIOUS!!!

This was so yummy! I used potato and onion peirogies and an additional cup of sauerkraut, just because we like it so much. It is a great variation on my standard pierogie dinner.