PIEROGI CASSEROLE
My husband never tries of this hearty casserole, no matter how many times I serve it. It's great for potlucks, too!-Margaret Popou, Kaslo, British Columbia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 223 calories, Fat 10g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 425mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
PERFECT PEROGIES CASSEROLE
Make and share this Perfect Perogies Casserole recipe from Food.com.
Provided by crossforcrash
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 107.7, Fat 7.2, SaturatedFat 2.9, Cholesterol 17.1, Sodium 378.2, Carbohydrate 6.4, Fiber 0.7, Sugar 2, Protein 4.5
PIEROGI CASSEROLE
Full of flavor, this pierogi casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole.
Provided by Seanna Chauvet
Categories World Cuisine Recipes European Eastern European Polish
Time 1h30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 626 calories, Carbohydrate 48.2 g, Cholesterol 93.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 18.6 g, SaturatedFat 21.6 g, Sodium 525.2 mg, Sugar 3.5 g
PIEROGI CASSEROLE
This might be the ultimate comfort food casserole, made with frozen pierogies, kielbasa and a creamy cheese sauce.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 590, Carbohydrate 36 g, Cholesterol 105 mg, Fat 5, Fiber 2 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 4 g, TransFat 1 g
PIEROGI CASSEROLE
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h15m
Yield 10 to 12 servings
Number Of Ingredients 15
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.
EASY 'PIEROGI' CASSEROLE
Love hot, cheesy potatoes? You'll love this easy casserole! It's everything you love in a pierogi-in easy-to-transport, potluck-perfect form.
Provided by My Food and Family
Categories Potatoes
Time 1h
Yield 12 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
PIEROGIE AND MUSHROOM CASSEROLE
If you are short on time but still want comfort food which is full of flavor, this recipe is for you. Serve with sour cream.
Provided by mrshastiethecook
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 685.7 calories, Carbohydrate 85.1 g, Cholesterol 64.7 mg, Fat 26 g, Fiber 6.7 g, Protein 26.2 g, SaturatedFat 11.9 g, Sodium 1733.5 mg, Sugar 20.1 g
QUICK & EASY PIEROGI CASSEROLE
I had something similar to this at a potluck and recreated it on my own. It's super easy and will probably please the whole family. I generally serve this dish with a side of salad to compliment the heaviness of the casserole. Sometimes I add some fried onions beneath the ham for something different.
Provided by Chesska
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Layer the bottom of a 9x13 greased pan with frozen pierogies.
- Then sprinkle the ham over top of the pierogoies.
- Mix together the soup and milk and pour over the ham and pierogies.
- Top with cheese and bake uncovered for 45 minutes at 350.
Nutrition Facts : Calories 252.9, Fat 17, SaturatedFat 10, Cholesterol 70.9, Sodium 966.3, Carbohydrate 2.9, Sugar 0.2, Protein 21.5
HAM AND CHEDDAR PIEROGI BAKE
Pierogi-hearty, potato-stuffed Polish dumplings-are the heart of this easy casserole. Start with frozen pierogi, then add cubed ham and a deliciously simple onion-cheese sauce for a weeknight bake that brings some wow to the table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 1/2 g
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