Crock Pot Potluck Pierogies With Sauteed Onions And Butter Recipes

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CROCK POT POTLUCK PIEROGIES WITH SAUTEED ONIONS AND BUTTER

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



Crock Pot Potluck Pierogies With Sauteed Onions and Butter image

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

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

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



Pierogie and Mushroom Casserole image

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

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

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