Pierogi And Squash Stew Recipes

PIEROGI BEEF SKILLET

Pierogi Beef Skillet image

Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound ground beef
1/2 cup chopped onion
1/4 cup all-purpose flour
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1/8 teaspoon salt
1 can (14-1/2 ounces) beef broth
1 package (16 ounces) frozen cheese and potato pierogi, thawed
2 cups frozen mixed vegetables (about 10 ounces), thawed and drained
1/2 cup shredded cheddar cheese

Steps:

In a large cast-iron or other heavy skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain, reserving 3 tablespoons drippings. Stir in flour and seasonings until blended. Gradually stir in broth; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in pierogi and vegetables. Cook, uncovered, until heated through, about 5 minutes, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 654 calories, Fat 31g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 1157mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 7g fiber), Protein 34g protein.

SQUASH AND SPINACH PIEROGI CASSEROLE

Squash and Spinach Pierogi Casserole image

This spinach pierogi casserole is tasty and quick to make. It's vegetarian, too. The substitutions are endless for this recipe. Try using other savory pierogies in place of the potato or cheese versions. -Susan Skrtich, Hamilton, Ontario

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup meatless pasta sauce
1 package (14 ounces) frozen potato and cheese pierogi, thawed
1-1/2 cups frozen chopped spinach, thawed and squeezed dry
1 large egg, room temperature, lightly beaten
1 cup frozen cubed butternut squash (about 5 ounces)
1-1/2 cups shredded part-skim mozzarella cheese
1/2 cup sour cream, optional

Steps:

Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil., In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat., Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes., Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream, if desired.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 855mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 4g fiber), Protein 14g protein.

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