Crock Pot Pierogies And Bacon Recipes

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

SLOW COOKER PEROGIES

Steps:

• Place the perogies in the crock pot. Heat a skillet over medium heat. Add the onion and bacon to the skillet. Cook, stirring, until the onion is soft (the bacon should not be crisp). Pour the contents of the skillet over the perogies. Stir gently to coat them in the mixture. Cover the crock pot and cook on low heat for 3 hours. Stir (gently) once or twice during the cooking time. Serve the perogies with sour cream, if desired.

CROCK POT PIEROGIES AND BACON

Steps:

• Boil pierogies according to package directions (I boiled water in a large stock pot and added all of the pierogies at once). Drain.
• Spray crock of crock pot with cooking spray or add liner to keep pierogies from sticking.
• Cook bacon until done enough to crumble. Cool on paper towels. Reserve 2 Tbsp grease to cook onions.
• Reheat bacon grease and cook onions over medium/high heat in bacon grease until translucent, about 5 minutes. Add butter to pan until melted. Stir bacon back into pan with butter onion mixture.
• Place a layer of pierogies in the crock pot. Drizzle butter mixture over the top. Repeat these steps until all pierogies are in the crock pot. Drizzle any leftover butter mixture over the top. Try to split it up between layers it so 75% of it is gone when you reach the top.
• Cover and turn crock pot to low to keep heat we had it on low for about 6 hours and the edges started to get crunchy (which we liked). Turn to warm if this is a problem.

CROCK POT POTLUCK PIEROGIES WITH SAUTEED ONIONS AND BUTTER

Steps:

• Place frozen pierogies in the crockpot.
• In a medium saucepan, melt butter and fry onion on medium-low heat, until onion is golden brown.
• Pour onion and butter over pierogies; add salt and pepper.
• Cook, on high, for 3 hours.
• A few times during cooking, use tongs and gently re-arrange pierogies and ladle butter sauce to cover pierogies on top.
• Turn to low or keep warm once pierogies are cooked and/or butter sauce begins to bubble.

POTATO-CHEESE PIEROGIES WITH BACON

Steps:

• Place the bacon in a small saucepan over medium-low heat to render slowly, stirring occasionally. When the bacon is cooked and browned but not yet crisp, turn off the heat; let the bacon sit in its fat.
• Place the potatoes in a large saucepan, and add cold water to cover and 1 tablespoon salt. Bring them to boil over high heat, then lower heat to a simmer for 25 minutes, or until the potatoes break apart easily but are not falling apart. Drain the potatoes, and place them back in the pot. Add the cheese, and mash with a potato masher until smooth. Taste, and season with salt if necessary.
• While the potatoes cook, beat the egg and 1 1/2 tablespoons salt together with a fork in a large mixing bowl. Let rest for a few minutes, then beat in the milk. Add the flour in thirds, stirring well, until you have a sticky, shaggy dough.
• Flour your board with 1/2 cup flour, spread it in an 18-inch circle and turn the dough out into the flour. Lightly knead the dough, rolling it in flour as necessary, until it is mostly smooth (a little lumpiness is O.K.) and well floured, about 5 minutes. Pat it into a 1-inch-thick disc, cover and let rest for 30 minutes.
• Using a rolling pin, roll the dough out 1/8-inch-thick. (If you like a more delicate wrapper, roll it a little thinner.) Punch out wrappers with a 2 1/2-inch-round cookie cutter.
• Hold a wrapper in one hand, and place 1 to 1 1/4 tablespoons potato filling in it, pressing on the filling slightly to spread it nearly to the edge of the wrapper. Bring the edges of the wrapper up, as if folding a taco, and pinch one end closed. Stabilize the pierogi on the outstretched fingers of one hand. Use your other hand to pinch around the pierogi's top to seal the dumpling into a half moon, pinching the wrapper snugly against the filling to prevent any air pockets from forming. Use the thumb of the stabilizing hand to block the filling from squishing out as you pinch. (If you have air pockets, they may cause the pierogi to explode while boiling.) Place finished pierogies on a lightly floured surface. Any leftover dough may be reserved for another use in the refrigerator, or cut and boiled as rustic noodles.
• Bring a large pot of water to a rolling boil over high heat. Gently reheat the bacon. Carefully add the pierogies to the water, and cook until they all float, then cook 1 minute more. Drain, and serve garnished with bacon and slicked with bacon fat.

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.