Great Grammas Lazy Pierogi Recipes

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LAZY PIEROGI



Lazy Pierogi image

For this tasty pierogi casserole, sauerkraut, onion, mushrooms, and pasta are combined and baked in a rich, buttery sauce. If you are making this ahead and are going to reheat it in the oven you may have to add a little water. If cold, bake at 350 degrees for 1 1/2 to 2 hours.

Provided by Bea Gassman

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

3 pounds sauerkraut
1 onion, chopped
1 pound uncooked rotini pasta
1 pound fresh mushrooms, chopped
½ pound butter
2 (10.75 ounce) cans condensed cream of mushroom soup

Steps:

  • Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
  • Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
  • Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

Nutrition Facts : Calories 529.1 calories, Carbohydrate 57.9 g, Cholesterol 61 mg, Fat 28.8 g, Fiber 7.1 g, Protein 12.3 g, SaturatedFat 15.9 g, Sodium 1787.4 mg, Sugar 6.9 g

LAZY PIEROGI



Lazy Pierogi image

These tender little dumplings, with a mild cheese flavor, are delicious and a great side dish for any meat dish. -Jo Keller, Lorain, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 7

2 cups small curd cream-style cottage cheese
2 large eggs
1-1/4 cups all-purpose flour
1 teaspoon salt
3 tablespoons butter, melted, divided
1 small onion, chopped
Sour cream

Steps:

  • In a large bowl, combine cottage cheese and eggs. Stir in the flour, salt and 1 tablespoon butter. , In a Dutch oven, bring 3 qts. of water to a boil. Reduce heat. Drop batter by tablespoonfuls into simmering water, stirring gently to prevent sticking; cook pierogi in batches for 4-6 minutes or until slightly firm. Remove with a slotted spoon to paper towels to drain; cool slightly. , In a large skillet, saute onion and pierogi in remaining butter until lightly browned. Serve with sour cream.

Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 457mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

LAZY PIEROGI



Lazy Pierogi image

One of my employees made this for a Christmas party a few years back. I loved it and so did everyone else. I got the recipe from her and added some things over the years. No complaints were heard : )

Provided by sheeny714

Categories     One Dish Meal

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 7

1 lb penne pasta
2 (4 ounce) cans mushrooms (pieces and stems works fine)
1 (10 1/2 ounce) can cream of mushroom soup
1 (27 ounce) can sauerkraut (the package kind in the cooler section works well too)
5 tablespoons butter
1 medium onion
1 (16 ounce) package Polish sausage (I like the turkey kind)

Steps:

  • Boil water for pasta.
  • While water is boiling add 3 Tablespoons of Butter to a medium sized skillet.
  • Dice up one medium sized onion and add to skillet.
  • Saute until clear. Add mushrooms after being drained.
  • Add Polish Sausage after being sliced.
  • Sautee for about 5-7 minutes to heat through.
  • Cook pasta according to package.
  • Drain noodles.
  • Add saurkraut to hot pot and turn heat to medium. Add 2 Tablespoons of Butter while noodles drain.
  • Combine the saurkraut and sausage mixture into to pot. Mix around.
  • Add noodles and combine thoroughly. Put heat to medium low for 5-7 minutes.
  • Enjoy!

Nutrition Facts : Calories 823.6, Fat 43.4, SaturatedFat 17.8, Cholesterol 94, Sodium 2330.9, Carbohydrate 88.4, Fiber 14.8, Sugar 5.4, Protein 23.7

LAZY LAZY PIEROGIES



Lazy Lazy Pierogies image

I'm not Polish, but this dish has great childhood memories for me. In true lazy fashion, I use potato flakes and no-bake lasagna noodles. Ready shredded cheese would save an extra step, as well. Serve it with sour cream and a side of fresh haricot verts and no one needs to know how lazy you really were.

Provided by freshchef

Categories     Savory Pies

Time 1h25m

Yield 1 9x9 pan, 9 serving(s)

Number Of Ingredients 15

1 large onion, sliced very thin
2 tablespoons olive oil
8 ounces fresh sliced mushrooms
2 (15 ounce) cans sauerkraut, rinsed and well-drained
2 tablespoons butter
2/3 cup water (or more)
4 cups instant potato flakes
4 cups hot water
1 1/2-2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
2 cups shredded asiago cheese (or parmesan, if you have to)
12 ounces no-boil lasagna noodles (9-12 noodles)
sour cream

Steps:

  • In 2 quart saucepan, saute the onions in the olive oil over medium-high heat until the onions are beginning to soften.
  • Add the mushrooms and saute 5-8 minutes until the mushrooms are soft and the onions are beginning to brown.
  • Add the sauerkraut and 2/3 Cup of water.
  • Cover and simmer 15 minutes.
  • Add the butter and turn off the heat. (Mixture should be very moist. Too dry? Add more water. I usually have about 1/2 Cup of water resting in the bottom of the pan.).
  • In a 8 Cup bowl, add the potato flakes and pour the hot water over them.
  • Stir quickly, then add the milk, 1/2 Cup at a time to reach a consistency a little looser than toothpaste. (Still holds its shape, but is very soft).
  • Add the salt, pepper and cheeses and stir well to combine.
  • In the bottom of a 9x9 pan, add 3-4 lasagna noodles.
  • Spread 1/3 the potato mixture over the noodles, then 1/3 the sauerkraut.
  • Repeat layers ending with the last 1/3 of sauerkraut. This comes right to the top of the pan for me.
  • Cover tightly with aluminum foil and bake in a 350 degree oven for 45-50 minutes, or until a knife inserted comes out hot.
  • Let rest 5 minutes. Cut into 9 squares and serve with dollops of sour cream.

Nutrition Facts : Calories 283.5, Fat 15.7, SaturatedFat 8.3, Cholesterol 38.8, Sodium 1136.6, Carbohydrate 26.3, Fiber 4.5, Sugar 3.8, Protein 11.2

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