Easier Than Perogy Casserole Food

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PERFECT PEROGIES CASSEROLE



Perfect Perogies Casserole image

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

16 -20 frozen pierogies, Cheemo
1 tablespoon butter or 1 tablespoon margarine
1 onion, chopped
1 green pepper, chopped
1/2 cup cooked ham, chopped
1/4 cup milk
1 (10 1/2 ounce) can cream of mushroom soup
1/4 cheddar cheese, grated

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



Pierogi Casserole image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h15m

Yield 10 to 12 servings

Number Of Ingredients 15

1 large egg
8 tablespoons unsalted butter, softened, plus more for the baking dish
3/4 cup sour cream, plus more for serving
1 tablespoon chopped fresh chives, plus more for garnish, optional
1 teaspoon kosher salt
2 cups all-purpose flour, plus more for rolling the dough
2 pounds russet potatoes, peeled and cut into large chunks
Kosher salt and black pepper, to taste
1 cup heavy cream, heated until hot
8 tablespoons cold butter, cubed
1 tablespoon olive oil
1 pound bacon, chopped
2 large yellow onions, thinly sliced
1 1/2 cups shredded Gruyere
1 1/2 cups shredded farmer's cheese

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.

BAKED PIEROGI CASSEROLE



Baked Pierogi Casserole image

This awesome pierogi casserole is a great side dish and perfect for potlucks. You can also add sliced, smoked sausage or kielbasa for a hearty main dish meal.

Provided by Tasty Casseroles

Categories     Side Dish

Time 50m

Number Of Ingredients 8

2 (16 ounce) boxes frozen pierogies, thawed ((see recipe notes))
1 tablespoon butter
1 large onion, sliced
4 ounces (1/2 brick) cream cheese, softened
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese, divided
1/2 cup chicken broth
1/8 teaspoon black pepper

Steps:

  • Preheat oven to 375 degrees F. Spray a 2 quart casserole dish with nonstick cooking spray.
  • Melt butter in skillet over medium heat. Add onions and saute until softened, about 5 minutes. Remove from heat and set aside.
  • In a medium bowl, combine cream cheese, sour cream, 1 cup of the cheddar cheese, chicken broth and black pepper.
  • Spread out pierogies in casserole dish and top with onions. Toss lightly to combine. Spread cheese mixture over top.
  • Cover with foil and bake for 30 minutes or until heated through. Uncover, sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted.

LIGHTER THAN COOKING LIGHT CREAMY BROCCOLI CHEESE CASSEROLE



Lighter Than Cooking Light Creamy Broccoli Cheese Casserole image

Make and share this Lighter Than Cooking Light Creamy Broccoli Cheese Casserole recipe from Food.com.

Provided by Squirrel Gone Wild

Categories     Onions

Time 50m

Yield 12 1/2 cup servings, 12 serving(s)

Number Of Ingredients 10

4 cups broccoli, steamed until almost done
1 small onion, cut into chunks
2 teaspoons butter
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups low-fat milk
3 ounces neufchatel cheese
1/2 shredded cheddar cheese
1/2 cup breadcrumbs, seasoned

Steps:

  • Pre-heat oven to 375°F.
  • Steam broccoli until almost done. Toss with onion chunks.
  • Spread veggies into sprayed casserole dish.
  • Melt butter in saucepan, adding salt and pepper.
  • Whisk in flour until bubbly, then slowly add the milk whisking constantly.
  • Heat until thickened, stirring constantly.
  • Stir in the Neufchatel cheese, just until melted.
  • Stir in grated cheese, remove from heat and continue to stir just until melted.
  • Pour cheese sauce over veggies.
  • Sprinkle breadcrumbs over all, spray crumbs with pan spray.
  • Bake 25-30 minutes until broccoli is done and top is browning.

Nutrition Facts : Calories 71.7, Fat 2.9, SaturatedFat 1.6, Cholesterol 8.5, Sodium 134.4, Carbohydrate 8.6, Fiber 1.1, Sugar 2.9, Protein 3.3

LAZY PEROGIES



Lazy Perogies image

The deliciousness of perogies, all done up in a 9x11-inch pan...mmmmm!

Provided by Tonja Popowski

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h40m

Yield 12

Number Of Ingredients 12

9 uncooked lasagna noodles
4 large baking potatoes, peeled and cut into 1-inch chunks
½ cup milk
1 tablespoon butter
1 teaspoon onion salt, or to taste
salt and black pepper to taste
1 cup shredded Cheddar cheese
1 pound bacon
1 onion, chopped
2 cups dry cottage cheese
1 egg
1 teaspoon onion salt, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
  • Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash the potatoes with the milk and butter until smooth. Stir in 1 teaspoon of onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place the onion into the hot bacon fat, and cook and stir until the onion is translucent, about 8 minutes. Break the bacon into pieces with a spoon or spatula, and set the bacon and onion aside. Mix the cottage cheese, egg, and 1 teaspoon of onion salt in a bowl.
  • To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with the cottage cheese mixture in an even layer. Top the cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top the mashed potato layer with 3 more noodles, then spread the bacon and onion into an even layer on top of the casserole.
  • Cover the casserole with aluminum foil, and bake in the preheated oven until the cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.

Nutrition Facts : Calories 270.5 calories, Carbohydrate 27.6 g, Cholesterol 45.7 mg, Fat 10.4 g, Fiber 2.1 g, Protein 16.9 g, SaturatedFat 4.7 g, Sodium 689.2 mg, Sugar 4 g

PIEROGI CASSEROLE



Pierogi Casserole image

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

5 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and cubed
½ cup milk
½ cup butter, melted
½ pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
½ (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

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

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