Slow Cooker Perogies Recipes

CROCK POT POTLUCK PIEROGIES WITH SAUTEED ONIONS AND BUTTER

Crock Pot Potluck Pierogies With Sauteed Onions and Butter image

Great idea for a football party, graduation party, any potluck get-together. I was assigned a hot side dish for a potluck work luncheon, served aside of hot dogs and other party appy's, and decided to try this out in the crockpot and it worked. It went over well; many people went back for seconds and came looking for the leftovers the next day.....it was the only dish that was gone! Very simple indeed, but it's one of those dishes that you hardly lift a finger yet it goes a long way. Would go great aside of hamburger BBQ, sausage sandwiches, bratwurst, hamburgers, etc or make as a main dish. Perfect if you don't have an oven or have limited oven space for your party cooking. I have figured on 16 servings/3 pierogies per person and prep time includes sautee of onion and butter.

Provided by TheDancingCook

Categories Pennsylvania Dutch

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 5

Ingredients

48 pierogies (I buy Mrs. T's, 48 pierogies will fill up a 5 qt crockpot)
16 tablespoons unsalted butter (1 cup)
1 large white onion, chopped
salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 105.6, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 1.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 0.2

SAUSAGE AND PEROGY SLOW COOKER MEAL

Sausage and Perogy Slow Cooker Meal image

This is a modification of a recipe in one of my slow cooker books. I switched out the potato for perogies. It can be started in the early afternoon and be ready for dinner time.

Provided by AnitaLynn

Categories One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) ring garlic sausage
907 g potato and cheddar pierogies
1 (284 ml) can cream of celery soup
1 (284 ml) can cheddar cheese soup
1/2 cup onion
salt and pepper

Steps:

Cut the sausage into thin slices.
In the slow cooker assemble in this order: 1 can cheddar cheese soup, garlic sausage, perogy, onion, garlic sausage, perogy, onion, 1 can cream of celery soup.
Set slow cooker to high for approx 4 - 5 hours.
Do not stir but occasionally unstick sausage or perogies from the side.
Serve hot, salt and pepper to taste, and enjoy.

Nutrition Facts : Calories 79.2, Fat 4.7, SaturatedFat 2.3, Cholesterol 12.5, Sodium 447, Carbohydrate 7.5, Fiber 0.9, Sugar 1.6, Protein 2.3

PIEROGIE AND MUSHROOM CASSEROLE

Pierogie and Mushroom Casserole image

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

Ingredients

cooking spray
½ pound bacon, finely chopped
3 large onions, diced
2 tablespoons butter
1 pound mushrooms, sliced
4 (1 pound) packages frozen potato and cheese filled pierogies
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese

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

PEROGIES

Perogies image

I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together.

Provided by CATSY

Categories Main Dish Recipes Dumpling Recipes

Time 50m

Yield 16

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
⅔ cup cold water
1 pound bacon
5 pounds baking potatoes
1 cup shredded Cheddar cheese
salt and pepper to taste
¼ pound bacon
1 (32 ounce) jar sauerkraut - drained, rinsed and minced
3 tablespoons sour cream
salt and pepper to taste

Steps:

To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

Nutrition Facts : Calories 375.5 calories, Carbohydrate 39.5 g, Cholesterol 44.3 mg, Fat 19.5 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 7.3 g, Sodium 716.7 mg, Sugar 1.8 g

HAM AND CHEDDAR PIEROGI BAKE

Ham and Cheddar Pierogi Bake image

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

Ingredients

2 tablespoons butter
1 cup diced onions
2 tablespoons Gold Medal™ all-purpose flour
3/4 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
3/4 cup milk
1 1/2 cups shredded Cheddar cheese (6 oz)
1 package (16 oz) frozen potato and Cheddar pierogies
1 tablespoon water
1 cup cubed ham (6 oz)
2 tablespoons thinly sliced green onions

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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