Pierogie Casserole Wonderful Food

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.

PIEROGIE CASSEROLE (WONDERFUL)

Steps:

• Preheat oven to 350 degrees.
• Prepare frozen pierogies according to package instructions.
• Drain pierogies and set aside.
• In a large skillet, add olive oil, onions and mushrooms and cook until golden brown.
• Add all other ingredients to skillet, EXCEPT PIEROGIES, and simmer for 5 minutes.
• Cover bottom of baking dish with prepared pierogies.
• Drizzle olive oil over pierogies.
• Then pour contents of skillet over the pierogies and bake at 350 degrees for 30 minutes.
• Remove from oven and serve.

AWESOME PIEROGI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• 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 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, onions 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 lasgana 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 for 30 to 45 minutes, or until the cheese is melted and bubbly.
• Serve with sour cream and chopped fresh chives.

PIEROGIE CASSEROLE

Steps:

• Cook egg noodles according to package directions.
• Meanwhile, make entire box of potatoes, omitting the butter/margarine called for.
• Saute onions in the 1 cup butter (2 sticks).
• Drain noodles when done; do not rinse.
• While potatoes are hot, mix in onions/butter, and cubed Velveeta and cheddar cheeses.
• Gently fold in cooked egg noodles.
• Add sauerkraut here; if desired.
• Pour mixture into 13" x 9" (or larger) baking dish.
• Drizzle with melted 1/4 cup butter.
• Bake at 350 degrees Fahrenheit for 45 minutes or just until top browns slightly.
• This makes at least 16 servings. Since it is so rich, people generally take less.

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.

PERFECT PEROGIES CASSEROLE

Steps:

• Saute butter, onion, and pepper in a skillet for five minutes.
• In a medium casserole dish, combine perogies, onion, pepper and ham.
• Mix milk and soup in a separate dish.
• Pour over casserole.
• Top with shredded cheese.
• Bake for 35 minutes at 350 degrees Fahrenheit.

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.

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.

PIEROGIES CASSEROLE

Steps:

• Preheat oven to 350F degrees.
• Cook noodles until just soft.
• Rinse, set aside.
• Lay 4 noodles in bottom of greased 9x13 pan.
• Combine cottage cheese, egg and 1 teaspoons onion salt.
• Spread over the 4 noodles in pan.
• Lay 4 more noodles over top.
• Combine the dill,cheese, mashed potatoes and 1 teaspoons onion salt.
• Spread on the noodles in the pan.
• Lay final 4 noodles on top.
• Heat butter in a skillet and saute the onion and bacon until onion is soft and bacon bits are nearly cooked.
• Pour over top of final noodle layer.
• Cover and Bake 1/2 hour and serve with sour cream.