Pierogi With Ham And Broccoli Food

CHEESY BAKED PIEROGY CASSEROLE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Spray an oven-proof baking dish with non-stick cooking spray.
• Add the pierogies and broccoli to the baking dish. Set aside.
• In a mixing bowl, whisk together the cream cheese, sour cream, broth, and 2/3 cup of cheddar cheese. Add salt and pepper, to taste.
• Pour cheese sauce over the pierogies and broccoli. Toss to coat.
• Bake 20 minutes.
• While casserole is baking, prepare the breadcrumb topping. In a small bowl, combine the breadcrumbs, salt, and a pinch of black pepper.
• Remove casserole from oven. Top with the remaining cheddar cheese and breadcrumb mixture.
• Return to the oven and broil for 1-2 minutes, just until the cheese is melted and the breadcrumb topping is toasted.

PIEROGIES WITH HAM AND BROCCOLI

Steps:

• In a large broiler-proof skillet, heat the butter over medium-high heat. Add the onion and cook until softened, stirring occasionally. Add the ham and season to taste with salt and pepper. Cook until the onion starts to lightly brown, about 2 more minutes. Add the broth and cook until the onion softens, another 3 minutes.
• Reduce the heat to medium-low. Add the pierogi and the broccoli. Cover the pan and cook until the broccoli is tender and the pierogi is cooked, about 15 minutes.
• Meanwhile, combine the sour cream, chives and paprika, and season lightly with salt.
• Turn on the broiler.
• When the broccoli is tender and the pierogi is heated through, remove the lid from the pan and sprinkle in the cheese. Place the skillet under the broiler until the cheese is melted and the pierogi are browned, 2-3 minutes.
• Serve with the sour cream sauce.

HAM AND PIEROGIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; spray with cooking spray.
• Arrange pierogies on the prepared pan; spray pierogies with cooking spray.
• Bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
• Melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. Stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
• Mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. Pour soup mixture over ham-pierogie mixture. Cook and stir until heated through, 5 to 10 minutes.

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.

PIEROGIE BROCCOLI AND HAM BAKE

Steps:

• Preheat oven to 350°F; lightly grease/spray a 13x9-inch casserole dish.
• Arrange the pierogies and cubed ham in the 13x9-inch dish.
• In a bowl, stir together the chopped broccoli, minced onions, cheese soup, sour cream, milk, mustard, and salt and pepper (to taste).
• Evenly spread over the pierogies and ham.
• Bake at 350°F for 30-35 minutes or until bubbly and beginning to brown.

SKILLET PIEROGI WITH SAUSAGE AND BROCCOLI

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into small clumps with a spatula or wooden spoon, until browned and cooked through, about 8 minutes. Remove to a large plate, leaving the drippings in the pan. Add the pierogi to the pan and cook, turning, until browned and heated through, about 5 minutes. Remove to the plate with the sausage.
• Add the onion, oregano and a big pinch each of salt and pepper to the skillet. Cook, stirring, until the onion is softened and just beginning to brown, about 3 minutes. Push to one side of the skillet; add 1 more tablespoon olive oil and the broccoli to the open side. Season the broccoli with salt and let cook, undisturbed, until it starts to brown in spots, 2 to 3 minutes. Stir the broccoli into the onion and cook until the broccoli is bright green with crisp-tender stems, 5 minutes.
• Add the bell pepper to the skillet and cook until just softened, 2 to 3 minutes. Return the sausage and pierogi to the skillet and add the garlic and remaining 1 tablespoon olive oil. Cook, tossing, until well combined. Season with salt and pepper and stir in 2 tablespoons Parmesan.
• Divide the pierogi and vegetables among plates or shallow bowls. Sprinkle with the remaining 2 tablespoons Parmesan.

20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE

Steps:

• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
• While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
• Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

PAN FRIED PIEROGIES WITH HAM

Steps:

• Thaw pierogies in hot tap water in a large bowl; drain.
• In a large skillet, melt butter over medium heat.
• Add onions and cook until slightly softened.
• Add ham and pierogies and fry until brown and crisp.
• Add additional butter as needed.