Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 1 ½ cups milk
  • ¼ cup cream
  • ½ cup stout beer
  • 1 Tbsp heaping whole grain mustard
  • 2 cups shredded cheddar or Monterey jack cheese see Notes
  • 1 tsp kosher salt
  • 2 (16 oz) boxes frozen classic onion pierogis
  • ½ lb bulk pork sausage (cooked and crumbled, drained of fat)
  • 3 Tbsp plain breadcrumbs
  • 1 Tbsp extra virgin olive oil or unsalted butter
  • garnish: chopped green onion and flat-leaf parsley

Instruction

  • Heat oven to 350°F. Bring a large pot of water to a boil.
  • In a medium saucepan over medium heat, whisk the butter and flour until smooth. Simmer gently 2 minutes.
  • Slowly whisk in the milk, cream, beer. Heat over medium heat, stirring constantly, until mixture is hot but not yet at a simmer. Remove from the heat and add the cheeses, mustard, and salt, and stir until cheese is melted and sauce is smooth.
  • In the boiling water, cook the pierogi according to package directions. Drain and add to the cheese sauce and transfer all to a 13x9 bake dish.
  • In a small bowl, combine the breadcrumbs and olive oil (or butter). Sprinkle over the casserole.
  • Bake at 350°F for 20 minutes or until bubbly and top is lightly browned. Remove from the oven, top with parsley and green onion, and serve.