Pierogi Casserole Food

PIEROGIE AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet.
• Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes.
• Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.

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.

EASY 'PIEROGI' CASSEROLE

Steps:

• Heat oven to 375°F.
• Prepare potatoes as directed on package. Meanwhile, cook the noodles.
• Combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.
• Drain noodles. Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining cheddar and bacon; cover.
• Bake 33 to 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. before cutting to serve.

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:

• 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.

HAM AND CHEDDAR PIEROGI BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, melt butter over medium heat. Add onions; cook 3 to 4 minutes, stirring occasionally, until just starting to soften. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is bubbly.
• In 2-cup glass measuring cup, mix broth and milk. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in 1 cup of the Cheddar cheese. Cook until melted, stirring occasionally. Remove from heat.
• Meanwhile, place frozen pierogies and water in baking dish; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes or until thawed. Pour cheese sauce over pierogies. Top with ham and remaining 1/2 cup cheese.
• Bake 20 to 25 minutes or until cheese is melted and edges are bubbly. Let stand 10 minutes. Top with green onions.

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.

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.

EASY PIEROGI CASSEROLE {CROCK POT}

Steps:

• Spray your crock pot lightly with cooking spray
• Spread your pasta across the bottom of your crock pot
• Layer your potatoes, cheese, butter, bacon and onion on top of your pasta
• Cover and cook on low for 7-8 hours
• Mix together gently and serve

CROCKPOT PIEROGI CASSEROLE WITH KIELBASA - AN EASY MEALS RECIPE

Steps:

• Combine all ingredients in your crockpot. Cook on high 2 to 3 hours, or on low 4 to 6 hours.
• Serve with a fresh green salad and crusty bread.

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.

CHEESY PIEROGI CASSEROLE

Steps:

• Heat oven to 375°F Prepare a 2-quart baking dish with cooking spray. Place frozen pierogies evenly in casserole. Top with sausage.
• In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream, pepper and garlic salt.
• Spread cream cheese mixture evenly over sausage and pierogies and pour in broth. Cover and bake for bake 30-35 minutes.
• Uncover, and top with remaining cheese. Continue baking for 3 to 5 minutes, until cheese is melted.

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.

SAUSAGE AND PIEROGI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place frozen pierogis in one layer at the bottom of a 9x13 inch baking dish.
• Heat oil in a frying pan over medium heat. Add onion, pepper and mushrooms to the pan and saute. Place vegetables over frozen pierogies.
• Using the same frying pan, cook sausages that have been removed from their casings, breaking them down while cooking. Layer sausage in casserole dish.
• Measure out milk into a measuring cup. Add the can of mushroom soup to the milk and whisk to combine. spread over top of the casserole ingredients. Top with cheddar cheese.
• Bake in preheated oven for 35 minutes. Leftovers will keep for 3 days.

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.