QUICK & EASY PIEROGI CASSEROLE
I had something similar to this at a potluck and recreated it on my own. It's super easy and will probably please the whole family. I generally serve this dish with a side of salad to compliment the heaviness of the casserole. Sometimes I add some fried onions beneath the ham for something different.
Provided by Chesska
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Layer the bottom of a 9x13 greased pan with frozen pierogies.
- Then sprinkle the ham over top of the pierogoies.
- Mix together the soup and milk and pour over the ham and pierogies.
- Top with cheese and bake uncovered for 45 minutes at 350.
Nutrition Facts : Calories 252.9, Fat 17, SaturatedFat 10, Cholesterol 70.9, Sodium 966.3, Carbohydrate 2.9, Sugar 0.2, Protein 21.5
PERFECT PEROGIES CASSEROLE
Make and share this Perfect Perogies Casserole recipe from Food.com.
Provided by crossforcrash
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute butter, onion, and pepper in a skillet for five minutes.
- In a medium casserole dish, combine perogies, onion, pepper and ham.
- Mix milk and soup in a separate dish.
- Pour over casserole.
- Top with shredded cheese.
- Bake for 35 minutes at 350 degrees Fahrenheit.
Nutrition Facts : Calories 107.7, Fat 7.2, SaturatedFat 2.9, Cholesterol 17.1, Sodium 378.2, Carbohydrate 6.4, Fiber 0.7, Sugar 2, Protein 4.5
PIEROGI CASSEROLE
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h15m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
- For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
- Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
- Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
- Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
- To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer's cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer's cheese. Season the top with pepper.
- Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.
PIEROGI CASSEROLE
Full of flavor, this pierogi casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole.
Provided by Seanna Chauvet
Categories World Cuisine Recipes European Eastern European Polish
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
- Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
- Cook the lasagna noodles according to package directions and cool under running water.
- Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.
Nutrition Facts : Calories 626 calories, Carbohydrate 48.2 g, Cholesterol 93.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 18.6 g, SaturatedFat 21.6 g, Sodium 525.2 mg, Sugar 3.5 g
ALMOST PIEROGIES
As a young kid running the streets with my friends, I remember going to the back door of the neighborhood tavern and begging the cooks for pierogies. Nothing tasted better than those pleaded for treats. Since I can no longer do that, here's the next best thing. Hope you enjoy.
Provided by Darkhunter
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles a couple of minutes less than directed on package, you want them a little chewy.
- Drain and set aside.
- Melt butter and saute onions until light golden; add garlic if using and continue to saute 1 minute.
- Add onions to potatoes and mix well.
- Spray 13x9 inch baking dish with non-stick cooking spray.
- Add half of noodles.
- Top with potato mixture.
- Add cheddar cheese.
- Top with remaining noodles.
- Add American cheese.
- Bake at 350 for 30 to 45 minutes, until hot and bubbly.
- Serve with sour cream.
- (For those who like it, you might like to add a can of rinsed and drained sauerkraut.).
ALMOST-INSTANT PIEROGIES
Make and share this Almost-Instant Pierogies recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes and cheese together; mash until smooth.
- Stir in salt and pepper; set aside.
- Melt the margarine in a skillet; add in onions; stir/sauté 10-15 minutes.
- Spread half the onions in a 13x9-inch pan.
- Stuff each pasta shell with potato mixture; arrange shells over onions.
- Sprinkle remaining onions over shells.
- Bake in a 350°F oven for 20-25 minutes.
Nutrition Facts : Calories 718.5, Fat 28.8, SaturatedFat 10.8, Cholesterol 39.5, Sodium 818.5, Carbohydrate 93.8, Fiber 8.4, Sugar 7.5, Protein 22.6
ALMOST PIEROGIES CASSEROLE
You couldn't get any closer to a real perogie, than this out-of-this-world tasting perogie-style casserole. Sauerkraut may be added to the potato mixture if desired. To save time, the potato/cheese mixture may be prepared a day ahead, just heat them before spreading in the pan, the noodles could be boiled a day ahead as well. You will be very suprised at how much this casserole tastes like perogies...it is a must try! (note: prep time does not include boiling the noodles, or cooking the potatoes).
Provided by Kittencalrecipezazz
Categories Potato
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 350 degrees.
- Grease a 9" x 13" baking dish.
- Cook noodles until soft, remove to a bowl, toss lightly with oil to prevent sticking; set aside.
- In a saute pan, saute onions in butter until brownish (do not burn); set aside.
- Cook potatoes (or heat if potatoes have been cooked before); add shredded cheese, potatoes must be hot to melt the cheese, and is easier to spread in the baking dish.
- In prepared baking pan, layer as follows:.
- In bottom of baking dish layer 4 noodles.
- Then cover noodles with half of the hot potatoes.
- Then half of the fried onion.
- Repeat, ending with the onions covering the top completely.
- Cover with foil.
- Bake for 40 minutes.
- Let sit for half an hour before cutting.
- Note: Sauerkraut may be used, just drain very well, then add to the potato mixture.
Nutrition Facts : Calories 515.6, Fat 23.3, SaturatedFat 14.6, Cholesterol 66.8, Sodium 323.7, Carbohydrate 60.7, Fiber 6.4, Sugar 4, Protein 17.3
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