Pierogi Casserole With Kielbasa Food

PIEROGIES AND KIELBASA SKILLET CASSEROLE

Steps:

• Chop onions and saute in butter in pan or electric fry pan. Add cabbage, cover, and cook till soft (about 10 mins). Sprinkle with pepper.
• Slice kielbasa into 1/8 inch thick slices. Add to casserole. Cover and cook another 10 minutes or till kielbasa is cooked.
• Meanwhile, cook pierogies either by boiling or microwave. (follow package directions) Drain.
• Add pierogies to casserole and stir. Cook an additional 5 minutes.

PIEROGI AND KIELBASA CASSEROLE

Steps:

• Add butter into a pan on medium heat, and cook pierogies for 3 minutes on each side.
• While they are cooking mix your sour cream, 1 chopped green onion, kielbasa, and 1/2 cup of cheese together.
• Mix in pierogies and then pour into a greased 9x9 pan. Top with remaining cheese.
• Bake for 20-22 minutes or until cheese is melted.
• Top with green onions.

SKILLET PIEROGIES, KIELBASA AND CABBAGE CASSEROLE

Steps:

• Melt butter in large skillet over medium heat; add cabbage and onion and saute until tender, stirring often and being careful not to burn.
• Add kielbasa and cover with lid, cooking for about 10 minutes.
• Add pierogies and stir gently to mix.
• Season to taste.

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.

SLOW-COOKER KIELBASA AND PIEROGI CASSEROLE

Steps:

• Combine tomatoes, ketchup, vinegar and caraway seed.
• Layer half each of the cabbage, onions, sausage, tomato mixture and pierogies in slow cooker sprayed with cooking spray. Repeat layers; cover with lid.
• Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).

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.

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.

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.