This Kielbasa and Pierogies Sheet Pan Meal is one of our family’s favourite go-to meals in the winter and fall months. We hope you love it as much as we do!
Can I see a show of hands for people who are absolutely mad for pierogies? I don’t see how there could be a much more perfect food: mashed potatoes and cheese (or maybe onions) wrapped up in a perfect pasta pocket.
Seriously.
Pierogies almost reduce my linguistic skills to guttural noises. Uhhhhnnnnnn.
For years upon years, I’ve made pierogies one of two ways: pan-fried with butter and onions (HELLO CHOLESTEROL) or baked. “Baked pierogies?” you ask?
Oh yeah. Big time.
It’s the fast, furious, fabulous way to make pierogies… no need to thaw them, just toss them with some oil and spices and throw them onto a sheet pan and into a hot oven. While they heat, they get puffy and turn a gentle golden brown.
Crispy edges around smooth, fluffy mashed potatoes and cheese. Is anyone else drooling?
I wouldn’t have thought it could get any better than that. Then one night when I was DREADFULLY busy and needed a fast meal to feed my family.
I cut up a couple packages of kielbasa, tossed some halved baby bell peppers and sliced onion with some olive oil and salt. Then I threw all of them around the edges of the sheet pan I had loaded up with pierogies.
I banged that pan into the oven and went off to finish the project that was looming. Within fifteen minutes my house smelled so good I was tempted to gnaw on the ankle of some small passing child or dog.
Within thirty minutes I was taking a tray of plump, juicy, brown kielbasa, puffy pierogies, and lightly charred onions and bell peppers from the oven. The anticipation was killing us.
A little bit of everything from the pan made it onto our dinner plates (minus the scary, frightening bell peppers for the anti-veg crew) along with a lovely spoonful of grainy mustard. We added a salad (which is -inexplicably but still gratefully- okay with the anti-veg contingent) and dinner was served.
Then it was devoured. Then it was requested again and again and again.
Ah, simplicity. You taste so darned good.
What Kind of Sausage for Sheet Pan Meal?
My preference is for fully cooked kielbasa, but you can also use smoked sausages with good results!
If you’re using a raw sausage (like Italian sausage), you’ll want to proceed just a bit differently. You can see this Italian Sausage Sheet Pan Meal recipe for ideas.
Can I use homemade pierogies?
In short, I think so, but haven’t tried it myself. Homemade pierogies are little bits of heaven, so give it a try and let me know!
Use these to make Kielbasa and Pierogies Sheet Pan Meal:
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Kielbasa and Pierogies Sheet Pan Meal
Ingredients
- 2, 14 ounce packages Kielbasa I like Hillshire Farms brand because it's readily available.
- 2 medium onions peeled, halved, and cut into 1/2-inch thick strips
- 12 baby bell peppers or 2 large bell peppers, stemmed, seeded and cut into 1/2-inch thick strips
- 1 tablespoon olive oil
- 1/2 teaspoon plus 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 24 frozen pierogies
- 2 tablespoons canola or peanut oil
- 1 tablespoon chili powder
- 2 teaspoons Tabasco or preferred hot sauce
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon granulated onion or onion powder
Optional for serving:
- any robust mustard like grainy Dijon smooth Dijon, spicy brown, etc...
Instructions
- Preheat oven to 400°F.
- Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, 1/2 teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.
- In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren't touching the pan do so now. If you forget, it's not a disaster, but they'll be better if you remember.
- Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.
Aggie says
We love baked pierogies!! My kids call them pierogie “shells” 🙂
This is such a great idea to pull together for busy weeknights, this meal will be gobbled up and I love that’s it’s in one pan! Genius.
Rebecca says
They are kind of shell-y aren’t they? With all that puffy, crunchy outside and the fluffy insides? Thanks, Aggie!
Happy Valley Chow says
Some of my favorite foods right there! Nothing beats a good
polish meal 🙂
Liz @ The Lemon Bowl says
I want this!! Guess who has never eaten a pierogi before? I’m not kidding. Not even a little bit…
Rebecca says
OHMYGOSH. You need to fix that pronto. They’re sooooooo goooooood. Report back when you try them?!?
Marina says
I’ve never even seen a pierogi let alone tasted one. So are they like a dumpling? Or a ravioli? This meal looks fantastic, I may have to ask where the pierogi section is at my local grocery store!
Rebecca says
Okay, Marina! We got you covered! It is usually in the frozen section near the potatoes or ravioli. Your observation skills are excellent because they’re both, honestly. It’s a dough wrapped around an enhanced mashed potato. Many brands (Mrs. T’s, Wegman’s, etc…) offer 3 or 4 cheese, caramelized onion, mushroom, etc… pierogies. It’s serious comfort food. I think you’ll love these!
Nikki @Seeded at the Table says
Can you believe I’ve never had pierogies?? Need to change
that asap. They look AMAZING! And, now I’m looking up seeing Liz’s
comment. Glad I’m not the only one! haha!
Rebecca says
I am surprised, but I’m glad I get to introduce you to it in a roundabout way! You’ll love them!!
Tieghan says
Love me some pierogies!! I have been eating them since I was a kid and love playing around with different meals! I have never baked them though and am dying to try this. They look amazing!
Nana says
I am 67 years old and never eaten a pierogie. I have seen
frozen ones in the store , but the thought of potato and pasta
together never sounded good. Maybe I need to try them and broaden
my horizons. I cook a lot, eat at restaurants, and attend many
social functions and have never seen these served. Are they a
regional thing or ethnic food?
Rebecca says
Oh do try them, Nana! They are a match made in heaven. They’re a classic Polish dish (but I believe much of Eastern Europe also lays claim to them.) I can’t wait to hear what you think of them!!
Kasha @ The FarmGirl Cooks says
I have a few dozen homemade potato-cheese pierogies in the
freezer from Christmas. I will have to try baking them. I’ve always
fried them because that’s what my mom always did and that’s what my
grandmother always did and… well, you know. Off to the Polish
deli for some kielbasa 🙂
Liz @ Virtually Homemade says
I agree pierogies are marvelous. They are carb heaven!
Rie says
I’m with Tieghan……Love me some pierogies. I have a dear friend who is Polish. If you enjoy the frozen stuff (which I am not allowed to mention in her presence, along with the above mention brand name of kielbasa) homemade will rock your world. I am hoping to have a lesson in homemade pierogies soon. I even grill mine!!!! Pretty much make the above meal on the grill. Oil the lovely dumplings well before they go one. LOVELY….Although not now with the NY cold.
K Ann Guinn says
Rie, do you grill fresh perogies (not frozen, I assume), for those of us who are using store-bought? Thanks.
Rie says
Hi K Ann,
I have not been able to get my friend’s pierogies in while!!!! (Too long – probably not since my original post!)) I do grill the frozen Mrs T’s.   I used to use Reynold’s Grill Mates but they don’t seem to make then anymore. I’ve done them several ways on the grill. Can’t remember which one works better. I have just oiled the hot grill and the pierogis, placed them indirect heat, closed the lid and checked/flipped. I have also gotten a large piece of heavy duty foil, spray it and the delightful little dumplings with olive oil, wrapped it up and again placed it on indirect heat and flipped.Â
Sorry I couldn’t be more specific.
Happy cooking/grilling,
Rie
K Ann Guinn says
That’s helpful. Thanks!
Rebecca says
Thanks for weighing in, Rie! This is great advice. So much of cooking is intuitive, so your advice is wonderful!
Me says
I grill them frozen but brush em with evoo and season em first and put them directly on the grill. I like my kielbasa split and grilled open. I normally grill bell peppers and onions with all that on lower heat. I serve mine with lemons and sometimes grill jalapenos and sour cream pulsed together. Always salt and pepper everything obviously
Rebecca says
Well, THAT sounds delicious!
laura says
OH! we have a huge Russian presence in Alaska–I’m going to
make this with fresh Pelmini which are basically the same a
Pierogies just folded different–the local Russian deli makes them
and you can buy a VAT for 5 bucks ¡woot!
Rebecca says
LUCKY!! I have never had one… How are they folded?
laura says
almost like a tortellini crossed with a wonton–I’m off right now to see if I can obtain some–will post with a link and a nod to you if they have them and if they work well : )
shacksgirl says
We just finished smoking our moose sausage last night, and I make 15 dozen perogies a month! (From scratch, with potatoes I grow) sorry im bragging but im proud! Anyways sausage and perogies are staple foods for us, my boyfriends family is ukrainian to the core. I might be strung up for baking perogies, I remember the time I barbequed perogies for my better half. Oy! But im definitely going to try this sounds easy and delicious! Thank you so much! Love all your recipes! Hot dog buns are rising right now!
Rebecca says
I am bowing in your general direction! I want some moose sausage and handmade pierogies. Do you deliver?
Kristyn says
This is fast becoming one of my favorite quick meals. Thanks for the great idea!
Nicole says
I never had pierogies until I moved out eat. They are wonderful. But I struggled with how to cook them since I didn’t grow up eating them. This recipes is the best way we have tried. This is now a staple in my recipe book. Thank you for sharing it with all of us. And it is so easy to season according to my family’s tastes. Thanks again!
Nicole says
Out east. I should proof read 🙂
Rebecca says
Oh hooray!! I’m so glad you like it!
Emily says
I seriously now make this once a month. Comfort food heaven. Easy clean up. Couldn’t be better!
Rebecca says
That is so awesome to hear! We love it, too!
Chelsea says
Could you use Hot Italian Sausages instead of Kielbasa? Also how many people does this recipe serve?
Rebecca says
Hi Chelsea- The servings question is one I get quite a lot. I don’t actually offer recommended serving sizes because of two main reasons:
1) Everyone has different sized appetites.
2) Serving sizes on packages of food are often unrealistic.
I’d suggest eyeballing the pan I show the food on, the amount of food on it, and considering your normal appetite. The pan is 13×18.
As for the hot Italian sausages? Sounds yummy! I haven’t tested it, though, so I can’t really say whether it would work in the same amount of time as the kielbasa!
Esther says
Loving this recipe.,…Time to pull it out again with the cooler weather. I make it with zucchini and fresh mushrooms as the onions and peppers are a little strong for our tastes. I slice or cube the squash (or whatever veggie I have in the crisper) to 1 inch pieces and leave the mushrooms whole.
Sally Hessenius says
I cannot believe not one person thought of this sooner! Have been pan frying perigees for my four kids for years. Super excited to try this. Thanks for sharing 🙂
Karen says
This pierogie & kielbasa recipe rocks! We’re making it tonight for the 3rd time. It’s my new favorite dish. It has so many perfect elements that go so well together – I never would have dreamed it. Now I dream about it! It’s such a different way to prepare the pierogies. I can’t thank you enough for this magic in my mouth.
Rebecca says
Thank YOU, Karen! I’m so glad you like it so much! It’s definitely a fave around our house, too. 😀
Karen says
And one thing we add – Sabrett’s sauerkraut – the one in the bag in the refrigerated section of the supermarket. Served cold. Complements it SO well. I thought it was part of your recipe until my husband told me he added it. FYI – worth a try.
Rebecca says
That sounds absolutely lovely! I love sauerkraut!
Erin Stratton says
Made this tonight with chicken andouille sausage from Trader Joe’s instead of the kielbasa (was only going to one store this week…) and it was SO TASTY. Thank you. For helping me use up my Costco road-show bag of cheddar-jalapeno perogies in a real, dinner-like way. NOM.
Rebecca says
You’re most welcome, Erin! I am so glad I was able to help you with that fabulous giant bag of pierogies!
Tammy says
I made this dish last night and it was awesome!!! I loved the flavours! I will be making this again! I did add carrots instead of peppers.
Kate says
Did the carrots cook good with the oven temp and time given? How did you cut them?
Kate says
I’m wondering, does it matter what kind of sausage I use? My boyfriend is a hunter and we have a lot of deer sausage in our freezer. Would that work fine?
Betty says
Being Polish, I have never heard of baking perogies….. we always boiled them until they floated to the top. Then we would drain and rinse in cold water so they wouldn’t stick and then just ate them with pepper and sour cream. But, I will try them baked. I would use any sausage but cook it half way before adding the periogies. Will let you know how I like them.
Heather C. says
I love this recipe! I have made it many times, it is a great go-to weeknight dinner. I like to use turkey kielbasa, it seems a little less greasy to me.
Susan says
I love sheet pan meals, and am looking forward to trying this one once the weather cools down. Believe it or not, I’ve never had pierogies, despite being around for a long time and constantly trying other cuisines. I’m looking forward to being introduced to them. 🙂
Rebecca says
Pierogies are one of those foods for which I have a ridiculous amount of love. It’s hard to go wrong when we’re talking about what amounts to a pasta wrapped around mashed potatoes and cheese or whatnot.
Tiffany says
Hi Rebecca!
This looks amazing, I’d like to give it a go. Do you cook the pierogies from frozen?
Rebecca says
Hi Tiffany- I sure do cook them from frozen… Plunk them right out of the freezer into the oil to toss!
george lycho says
We call them “veronicas”in Ukraine (boiled pastry with any filling you like,mum even filled with strawberries as a desert and the ones filled with potato or mince meat had to have sour cream to dip into.
I will have to try them fried ??(will let you know)
george
Rebecca says
Oooh, mince meat filled ones sound amazing!
Don says
Hi,
Will have to try your “pan baked” pierogies and kielbasa (along side a Baked Ham) for X’mas dinner this year. Will also make some “Kupsta” which is a doctored up version of saurkraut. I didn’t see anyone mention preparing pierogies in a spagetti sauce. I use the cheese & potato filled kind along with italian sausage (turkey). The onion & potato are also taste good. Put them in frozen and cook with sausage all together right in the spagetti sauce. That way only need one pan. Delicious and no extra oil or fat needed.
Rebecca says
That sounds like a fun fast meal, Don! Tell me about Kupsta, please!
Cakes Hyderabad says
Will try this Kielbasa and Pierogies sheet pan meal and surprise my family on this weekend. Thanks for sharing such an amazing recipe am in search of it since few days. Will share my experience once it is done..
Keep Posting…
K Ann Guinn says
Thanks for sharing this recipe (again?), as we really enjoy perogies, but I’ve never even thought to bake them. Why do I keep “listening” to the package instructions (which NEVER tell you to bake)?! I’ve learned to mostly ignore the serving suggestions, which are usually too small…..or is it that my three men are too big???
One note about perogies: homemade would be incredible (maybe someday), but if you have access to a “better” quality brand, go for it! We regularly purchase the store-bought “regular” ones, and will continue, but a few times a year they feature a wonderful brand (from Canada, not surprisingly), at our local BJ’s (wholesale store). They are a little more money, but oh, so delicious and tender! I think they may be a bit healthier, too.
The only other thing I wanted to add/ask, is to clarify that your sausages are the “fully cooked” type, as I’m sure the raw kind would need extra cooking?
Can’t wait to try this and add it to our meal rotation!
Rie says
Perfect timing. I had kielbasa and pierogis on the menu for last night. Finally got to try this recipe. Sorry I didn’t try it sooner. Excellent! The hubby LOVED it. Can’t find where to rate this or I’d give it 5 stars!!!
Rebecca says
That is AWESOME, RIE!!!!
Javajulz says
Need a even quicker meal? I put frozen priorities (aldis has good ones!) on a plate in the microwave for 3 minutes on high THEN out them on a sheet pan, brush with softened butter or spray butter , and bake for about 3 minutes on each side at 375 degrees. I often sprinkle with garlic salt before baking. It’s a tasty quick snack or side dish. We all like different toppings or dipping sauces, so it’s a favorite for everyone. Never thought of doing an entire sheet pan meal with them, sausage, and fixings! Genius! Will be doing this soon!
Javajulz says
pierogis….haha…it auto corrected to priorities. But pierogis will be a priority tonight!
Rebecca says
HAHA! I think pierogies should always be priorities 😀 Thanks for the fun idea, Javajulz!
Kimberly says
This was soooo good! And incredibly easy. Thanks!
Tracy says
This is so good! I make 1/2 the recipe, since it’s just the 2 of us. I use turkey smoked sausage and no hot sauce due to husbands reflux. It’s still yummy. I’m making it again tonight.
Rebecca says
I’m awfully glad you both like it, Tracy! Thanks for being here!
Carol says
Didn’t like baked perogies but boy did the veggies taste good baked with kielbasa
Rebecca says
We win some and lose some, eh? 🙂 I’m glad you liked the veggies and kielbasa!
Ellen says
This weekend is Pierogi Fest in Whiting, Indiana. Too busy for me. We are trying your recipe because I dislike crowds. I hope it is as good as it looks!
Dave J says
I’m going to try this tonight because I usually do it all in a saute pan, and I love the hands-off nature of this! One concern I have, my kids, who ADORE pierogies, were not big fans when I tried to grill them before…the dough got tough and chewy. Is that a similar texture to the baked product?
Deanna says
I like this uidea but know my family does not like the chili powder and Tabasco flavors. Can you suggest some different spice/flavor options that would go well with this as an alternative?
Joe says
I love pierogies and kielbasa (I have Polish roots. I also have Irish in me so I drool over bangers and mash.)
I usually do mine in the crockpot with chicken broth and cream cheese. I’m gonna try your recipe tonight!
Jordan says
I’m making this right now for surprise company (my husband invited people over and told me last minute)! It was affordable and so easy to prep! I can’t wait to see how it turns out!
Rebecca says
Oh my goodness! Last minute dinner guests?! I’m glad you had this in your proverbial back pocket and hope your dinner went well!
Michelle Mosscrop says
Not sure if I have commented before 🙂 but i LOVE this dish. It is my go to for an easy weeknight meal and easy to cut in half for just me and my guy. Thank you!
Rebecca says
Thank you so much, Michelle, for taking the time to let me know! I’m so glad you love it.
Laura Blechman says
I would love to make this tonight! It’s just me and my husband. What would the recipe be for two. Thanks!
Rebecca says
Hi there! I’d say halve or quarter the meal!
Melanie Pollis says
I have to say I am truly shocked about the amount comments from people that have never had or even HEARD of a pierogi but I guess I shouldn’t be as my Fiance’ never had one before he started dating me LOL. I am Greek and Italian, but my mom was adopted so my grams was German. Irish and Polish and my Grandpa was all Italian my dads side all Greek. I have been making homemade pierogi’s since I was a kid and you have no idea what you were missing. I have never done them like this on a sheet pan and am looking forward to making this recipe tonight it looks SOOO Good 🙂 I am going to serve mine with sour cream and chives from my garden, purple Horseradish and the Spicy Dijon for the Kielbasa. I hope because mine are homemade and not frozen they come out the same way yours do I think I will check them after 10 mins instead of 15 will let you know how it turns out and thank you for giving a new take how to make pierogi 🙂
Rebecca says
Ooooh! I can’t wait to hear how it works with homeade ‘rogies! And it always shocks me when I meet people who haven’t had them, too!
Emmy says
Think braworst would be ok?
Rebecca says
Hi Emmy- I think Bratwurst would work well! Just make sure they’re cooked all the way through. 🙂
d4v1d says
Yep. Good one. Really, really good.
Michelle says
I do not think I have commented yet on this but must! I love this dish!!! I have seriously been making this about once a week for 6 months. My favorite and my BF loves it, too! Thank you!! So easy and delicious!
Rebecca says
WOWZA, Michelle!! Thank you so much. That made my night! I am so glad you and yours love it.
Jennifer says
I’m really excited to try this recipe out cuz I have all the ingredients on hand and I just haven’t made them because I really didn’t feel like cooking 36 perogies in a sauté pan in batches lol. So needless to say this is perfect for me. I’m sure it will be delicious considering I love everything that’s in this fast and efficient recipe. Thanks so much for sharing. If it turns out great which I know it will, this will definitely be my “go to” method of making perogies and kielbasa. ?
Karyn Lombana says
His recipe is fantastic and will now be my go to over the holidays! Both the kieli and the perogies cooked to absolute perfection. I skipped the bell peppers and opted only for sweet onion. Absolutely a time saver and soooo good!
Rebecca says
Thank you, Karyn! I’m so glad you love it like we do, and thank you for taking the time to let me know!
Linda says
Does the mustard go on the pierogies when you cook them or do you just set it on the table beside them and dip them?
Rebecca says
Hey Linda- The mustard is for dipping 🙂 Enjoy!
Ally says
Can’t believe you can feed 10 with only 24 pierogies! My family would be revolting without at least 5 Or 6 each—I’m not sure what the package says a serving is though!
This recipe is great…I just learned a little whileago that you can fry them without boiling first and now I can bake them!! Love sheet pan dinners— roasting some green beans with mine too… So maybe that’s a 2 pan dinner but the oven’s already hot!!
Rebecca says
HAHAHAHA. It is true, people usually want more pierogies… but sometimes I toss a second pan of pierogies in the oven.
Cynthia says
Great recipe. Everyone enjoyed it!!
Rebecca says
Thank you so much, Cynthia! I’m so glad you loved it!
Kathy says
This was aweaome! Great flavor, although we had to switch thing up. Thought I had pierogies home, but we didn’t. So I used diced potatoes and chunked cabbage, and tossed everything al together. So, so yummy!
Bonnie says
I dont see where the canola oil tabasco, chili powder, garlic & onion powder are in the directions???
Rebecca says
Hi Bonnie- They’re included in the “remaining ingredients” in instruction #3 on the printable recipe card. 🙂
tamara Hill says
This recipe is super great , thank you so much for it , made it tonight for dinner and got raves and want more. Thank you again.
Rebecca says
That’s awesome, Tamara! Thanks for letting me know!
Melinda Firestone says
Tried this when my mother in law said she had never had pierogis and wanted to try them. We all LOVED this. 7 people giving 7 ? can’t wait to make it again
Rebecca says
Thank you, Melinda! I’m so glad you loved it and I appreciate you taking the time to rate the recipe!
Frank says
With green onion cooked in butter 4 a nice topping,with sour cream of course.Absolutely delish!
Rebecca says
That sounds like a great way to serve it, Frank!
Elizabeth says
This was amazing…thank you so much! Didn’t have Tabasco sauce but still so flavorful! I will be sure to add that in next time
Rebecca says
I’m so glad you loved it, Elizabeth!!! Thanks for taking the time to let me know!
Melinda Firestone says
Mother in law has never had pierogis so I made it this way and she absolutely loved it. It’s our new favorite meal as well.
Rebecca says
That’s awesome, Melinda!!!
Donna says
Seems to be a typo in the ingredients for the prep of peppers. No biggie, though.
Rebecca says
Fixed it! Thank you!
Linda Sutt says
Did I miss the brand of frozen pierogies you recommend? I am not Polish, but my husband is. He would be greatly blessed to have this meal.
Rebecca says
Hi Linda- I actually use either Wegman’s brand pierogies (they’re very similar to homemade) or Mrs. T’s pierogies. Mrs. T’s are a little more commercial, but still delicious!
Kelley says
I’m trying this tonight. Live in Parma, Ohio we love the pierogi in this town. Even President Clinton stopped here to fill up on the little delights!
Rebecca says
Pierogi are the best, aren’t they??
Dave says
My perioges are not frozen
How long should I cook them
Rebecca says
Hi Dave- I’m not sure: this recipe is geared to be made with frozen pierogies. I’d imagine fresh ones will work, you’ll just need to watch them for doneness and time.
Lindsey says
Am I missing g where to use the hot sauce?
Rebecca says
Hi Lindsey-
It’s in step 3 when you “toss the pierogies with the remaining ingredients to coat”. Happy dinner!!
Alicia White says
Absolutely fantastic recipe. When this comes out of the oven, the aroma and the visual presentation is spectacular. The only thing I did different was instead of chopping onions and peppers, I used a frozen seasoning mix of colored peppers and onions, thawed and drained. and I cut the tabasco sauce in half.
I served honey mustard as a dipping on the side. The sweetness in the mustard nicely complements the zing of the chili powder and tabasco. I have made this twice now and both times my husband and neighbor raved about what a wonderful meal it was. Minimal dirty dishes, cutting board, large bowl of mixing, spoon and tongs. Used foil to line the pan. Cleanup was a breeze. Thank you for this wonderful recipe
Rebecca says
Wow! Thank you, Alica! Both for rating the recipe and telling me WHY you like it!!!xoxoxo
Toni says
I have made this a ridiculous number of times during quarantine, at least once a week. It has become my ultimate comfort food.
Rebecca says
That makes me so happy, Toni. I’m glad you love it and it brings you some comfort! xoxox
Jill Nobles says
You are my new favourite foodie. You had me at “mother of 5 boys” (I only have three, but it seems like 5, at a minimum) and any recipe that says “try to remember to.. XYZ” because obviously anyone who adds that to a recipe knows me and is my people. This was delicious, thanks for helping me to feed my crew.
Rebecca says
Aw bless. Thank you so much, Jill!!! You made my day! I’m so glad you enjoyed it, and hope your three loved it, too!!! xoxoxoxo