Awesome Pierogi Casserole Food

QUICK & EASY PIEROGI CASSEROLE

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.

PIEROGI CASSEROLE

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.

PIEROGI CASSEROLE

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

Steps:

• Heat oven to 375°F. Spray12x8-inch (2-quart) glass baking dish with cooking spray.
• Place frozen pierogies and water in medium microwave-safe bowl; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes until thawed. Place pierogies evenly in casserole. Top with sausage.
• In medium bowl, mix cream cheese, sour cream, chicken broth and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese and 1/3 cup of the green onions (reserve remaining onions for topping).
• Pour cream cheese mixture evenly over pierogies. Cover with foil; bake 22 to 27 minutes or until center is heated through and temperature reaches 165°F.
• Uncover, and top with remaining cheese; bake 3 to 5 minutes or until cheese is melted. Sprinkle with reserved green onions.

PEROGIE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
• Roast potatoes in oven for about 1 hour. Split potatoes and scoop out middle; discard skins. Mix Cheddar cheese into potatoes. In a bowl, blend together cottage cheese, eggs, salt and pepper; set aside.
• Layer lasagna noodles in a 9x13 inch baking dish. Spread cottage cheese mixture over noodles. Layer noodles again and spread potato and cheese mixture to cover noodles. Smooth top.
• In a skillet, fry bacon until half way cooked. Spread over top of casserole. Sprinkle onions on top. Dot casserole with margarine.
• Lower oven temperature to 350 degrees F (175 degrees C) and bake for 45 minutes.

PIEROGI CASSEROLE

Steps:

• Cook noodles, drain.
• Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package.
• *Steps1 and 2 should be done around the same time.
• Place half of the cooked noodles in the bottom of a 13x9 casserole dish.
• Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese.
• Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps through the holes.
• Serve.

50 BEST CASSEROLES (+ EASY DINNER)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious casserole in 30 minutes or less!

COMFORT PIEROGI CASSEROLE

Steps:

• Cook noodles as directed on package to al dente.
• Saute onions in 1 stick of butter (may use more if desired).
• Butter 13x9 inch pan with remaining 1/2 stick butter.
• Mix sauteed onions with mashed potatoes.
• Layer noodles, then potatoes, then cheese, and repeat, ending with cheese.
• Cover with foil and bake in a 350° oven for 25-30 minutes or until cheese is melted.

PIEROGI CASSEROLE

Steps:

• In a skillet, saute onion in butter until tender; set aside. In a bowl, combine cottage cheese, egg and onion salt. In another bowl, combine potatoes, 2/3 cup cheddar cheese, salt and pepper. Place 3 noodles in a greased 13x9-in. baking dish. Top with cottage cheese mixture and 3 more noodles. Top with potato mixture, remaining noodles and sauteed onion. Top with remaining 1/3 cup cheese. Cover and bake at 350° until heated through, 25-30 minutes. Let stand 10 minutes before serving.

PIEROGI CASSEROLE

Steps:

• Preheat oven to 350°F. Grease a 9x13 inch pan.
• Saute onion slices with butter until soft.
• Combine the mushroom soup and milk till smooth. Set aside.
• Cover the bottom of pan with frozen perogies. Top with cooked onion and diced ham.
• Pour the mushroom soup mixture over the entire pan, covering evenly. Sprinkle with shredded cheese.
• Bake for 1 hour.

BAKED PIEROGI CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Spray a 2 quart casserole dish with nonstick cooking spray.
• Melt butter in skillet over medium heat. Add onions and saute until softened, about 5 minutes. Remove from heat and set aside.
• In a medium bowl, combine cream cheese, sour cream, 1 cup of the cheddar cheese, chicken broth and black pepper.
• Spread out pierogies in casserole dish and top with onions. Toss lightly to combine. Spread cheese mixture over top.
• Cover with foil and bake for 30 minutes or until heated through. Uncover, sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted.

AWESOME PIEROGI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• 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 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, onions 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 lasgana 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 for 30 to 45 minutes, or until the cheese is melted and bubbly.
• Serve with sour cream and chopped fresh chives.

PIEROGI CASSEROLE

Steps:

• In a skillet, brown one onion in 2 tbs butter, add drained sauerkraut, shredded cabbage, salt and pepper.
• Cook for 5 minutes.
• Set aside.
• In a separate skillet, cook bacon and onions to desired"doneness" (I prefer well-done).
• Preheat oven to 350 degrees Spread 1/3 of the mashed potatoes in 9x13 baking dish.
• Top with 1/3 of the cheese followed by a layer of egg roll wrappers cut to fit.
• Top with bacon mixture, 1/3 of the potatoes, and 1/2 of the cheese, and more egg roll wrappers.
• Spread cabbage-sauerkraut mixture over the this and top with egg roll wrappers.
• Spread remaining potates, top with egg roll wrappers, and sprinkle with remaining cheese.
• Bake at 350 for 30-40 minutes or until the cheese is melted and bubbly.
• Serve with Sour cream.