Crock Pot Pierogies And Bacon Food

CROCK POT LAZY PIEROGI CASSEROLE

Steps:

• Cook the lasagna noodles according to the package instructions. Drain, rinse under cold water and set aside.
• Grease the inside of a large crockpot.
• Peel and dice the potatoes. Place in a large pot of water, bring to a boil and then cook until they fall apart when pierced with a fork.
• Drain the potatoes and place in a large bowl.
• Mash in the butter, salt, pepper and milk, and continue mashing the potatoes until smooth. Mix in the shredded Cheddar cheese
• Stir 1/2 tsp onion salt into the ricotta cheese and set aside.
• Place the bacon on a large foil lined cookie sheet and bake in a 350 degree oven for 20 minutes, until cooked but still soft (or cook in a pan on the stovetop).
• Slice the three onions and fry in a pan with the tablespoon of butter until soft.
• Cut the bacon with kitchen shears or cut it into smaller pieces with a knife.
• Place 3 lasagna noodles onto the bottom of the crockpot.
• Spread one cup of ricotta cheese on top of the noodles.
• Spread 1/3 of the potato cheese mixture on top of the ricotta.
• Spread one third of the bacon and one third of the onions on top of the potatoes.
• Place another three noodles on top and repeat layer.
• For the last layer, place the final three noodles on top, then potatoes and then bacon and onions, no ricotta cheese.
• Cook in the crockpot on low for 2 hours.

CROCK POT POTLUCK PIEROGIES WITH SAUTEED ONIONS AND BUTTER

Steps:

• Place frozen pierogies in the crockpot.
• In a medium saucepan, melt butter and fry onion on medium-low heat, until onion is golden brown.
• Pour onion and butter over pierogies; add salt and pepper.
• Cook, on high, for 3 hours.
• A few times during cooking, use tongs and gently re-arrange pierogies and ladle butter sauce to cover pierogies on top.
• Turn to low or keep warm once pierogies are cooked and/or butter sauce begins to bubble.