Nagie Lazy Pierogi Recipes

Steps:

• Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
• Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
• In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
• Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter.
• In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish.
• Bake in preheated oven for 45 minutes.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash the potatoes with the milk and butter until smooth. Stir in 1 teaspoon of onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place the onion into the hot bacon fat, and cook and stir until the onion is translucent, about 8 minutes. Break the bacon into pieces with a spoon or spatula, and set the bacon and onion aside. Mix the cottage cheese, egg, and 1 teaspoon of onion salt in a bowl.
• To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with the cottage cheese mixture in an even layer. Top the cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top the mashed potato layer with 3 more noodles, then spread the bacon and onion into an even layer on top of the casserole.
• Cover the casserole with aluminum foil, and bake in the preheated oven until the cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onions until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook until tender. Stir in sauerkraut and half of the bacon. In a large bowl, combine the soup, milk, celery seed and pepper. Drain pasta., Place a fourth of the pasta in two greased 13-in. x 9-in. baking dishes. Layer each with a fourth of the sauerkraut and soup mixture. Repeat layers. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining bacon. Bake 10-15 minutes longer or until heated through. Let stand for 5-10 minutes before serving.

Steps:

• In a large bowl, combine cottage cheese and eggs. Stir in the flour, salt and 1 tablespoon butter. , In a Dutch oven, bring 3 qts. of water to a boil. Reduce heat. Drop batter by tablespoonfuls into simmering water, stirring gently to prevent sticking; cook pierogi in batches for 4-6 minutes or until slightly firm. Remove with a slotted spoon to paper towels to drain; cool slightly. , In a large skillet, saute onion and pierogi in remaining butter until lightly browned. Serve with sour cream.

Steps:

• Boil water for pasta.
• While water is boiling add 3 Tablespoons of Butter to a medium sized skillet.
• Dice up one medium sized onion and add to skillet.
• Saute until clear. Add mushrooms after being drained.
• Add Polish Sausage after being sliced.
• Sautee for about 5-7 minutes to heat through.
• Cook pasta according to package.
• Drain noodles.
• Add saurkraut to hot pot and turn heat to medium. Add 2 Tablespoons of Butter while noodles drain.
• Combine the saurkraut and sausage mixture into to pot. Mix around.
• Add noodles and combine thoroughly. Put heat to medium low for 5-7 minutes.
• Enjoy!

Steps:

• Fill large diameter pot with water and heat to slow boil.
• Mix all ingredients together to form a stiff dough.
• Roll out on floured board to 1/2 inch thickness.
• Cut into diamond shapes, approx 2 inches.
• Place pieogi in gently boiling water. Stir until they all rise to the top and cook for 5 minutes. Drain well. Brown butter in large frying pan, add pierogies. Toss in browned butter over low heat for about 2 minutes until some of the butter has been absorbed. Put on serving platter and pour over the rest of the browned butter from the pan.

Steps:

• Preheat oven to 325; grease 9 x 13 pan.
• Boil lasagna noodles in salted water until tender (NOT al dente!) Drain well and brush with oil or melted butter on both sides to keep from drying out; set aside.
• Boil the potatoes; mash.
• Saute finely chopped onion until translucent.
• Mix the mashed potatoes with cheese, sauteed onions, salt and pepper.
• In prepared baking dish, place one layer of noodles, top with half of mashed potato mixture; repeat, ending with a final layer of noodles.
• Brush the final layer of noodles with oil or melted butter before covering with coarsely chopped sauteed onions.
• Bake for approximately 1/2 hour and serve hot with sour cream and fried bacon.

Steps:

• Preheat oven to 350F.
• Cook the pasta according to package directions, drain well.
• Fry bacon until crisp, drain on paper towels and set aside.
• Fry onion, garlic and mushrooms in the bacon fat until onion is slightly carmalized.
• Add the sauerkraut, soup and bay leaves to the onions and mushrooms and let the mixture simmer for approximately 10 minutes.
• Mix the pasta, bacon and sauerkraut mixture.
• Bake for 30 to 45 minutes uncovered, stirring a few times during baking.
• Remove bay leaves.
• Enjoy!