Kluski Pierogi Casserole Food

CHEESY PIEROGI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
• In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
• Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
• Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
• Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
• Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.

KLUSKI-PIEROGI CASSEROLE

Steps:

• Fry bacon until crisp. Remove from skillet. Add onions and cabbage to drippings. Cover and simmer until tender.
• Cook noodles and drain.
• Stir in cottage cheese, Muenster cheese and salt to noodles.
• Add bacon and cabbage mixture to noodles.
• Turn into greased casserole. Sprinkle with cracker crumbs and with butter.
• Bake at 350 degrees for 25 to 30 minutes.
• Serve with dollops of sour cream.

ADDICTIVE PIEROGI CASSEROLE

Steps:

• Cook noodles, drain.
• Preheat oven to 350.
• Melt butter and saute the onions and garlic until tender. Season with salt and pepper to taste.
• Place half of the cooked noodles in the greased bottom of a casserole dish.
• Layer with ½ of the cheese, all potatoes, the remaining noodles and top with remaining cheese.
• Poke holes through the top layer of cheese; pour butter mixture over top, making sure it seeps through the holes.
• Bake at 350 for 10 minutes.

KIELBASA LAZY PIEROGI

Steps:

• 1. Place sauerkraut in a colander. rinse sauerkraut well to get rid of some of the bitterness. Press on sauerkraut to remove some of the water.
• 2. Cook chopped onion with a little bit of the butter until golden in color. Set aside.
• 3. Place kielbasa in a Dutch oven.
• 4. Fill with water until kielbasa is covered. Boil kielbasa until heated through. About 5-10 minutes after the water starts to boil.
• 5. Remove kielbasa to a platter. Slice kielbasa. Cut each slice in half. You can cut them into quarters if you wish. I usually cut each slice in half.
• 6. Bring water to a boil for egg noodles. Cook per directions on the bag. Drain noodles. Place noodles back into the large pot.
• 7. Place burner on low heat. Fold remaining butter into noodles until melted. Add cooked onions, Parmesan cheese, salt, and pepper, Mix well and set aside.
• 8. Add sauerkraut and kielbasa to noodles. Stir well over medium heat until hot. Sprinkle with poppy seeds if desired. Salt and pepper to taste. Serve as a main dish or side dish.