Lazy Man Pierogies Recipes

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter.
• In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish.
• Bake in preheated oven for 45 minutes.

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
• Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

Steps:

• Combine egg, water, flour and salt to make dough mixture.
• This will be like a batter.
• Boil 4 cups salted water.
• Drop teaspoonful of dough into water, and boil 5 minutes.
• This makes little balls.
• I like to put dough on wooden board and scoop out teaspoon of dough.
• Fry onion in butter or margarine, until soft and golden.
• Add potatoes to onion in pan.
• Stir to mix.
• Add dough balls until butter is absorbed.
• Serve with sour cream.
• I like to put this mixture into a casserole and sprinkle about 1 cup or so grated sharp cheddar cheese and put under broiler until melted. I like the chewy texture of the cheese on top.
• Wheatland Bounty.

Steps:

• Boil water for pasta.
• While water is boiling add 3 Tablespoons of Butter to a medium sized skillet.
• Dice up one medium sized onion and add to skillet.
• Saute until clear. Add mushrooms after being drained.
• Add Polish Sausage after being sliced.
• Sautee for about 5-7 minutes to heat through.
• Cook pasta according to package.
• Drain noodles.
• Add saurkraut to hot pot and turn heat to medium. Add 2 Tablespoons of Butter while noodles drain.
• Combine the saurkraut and sausage mixture into to pot. Mix around.
• Add noodles and combine thoroughly. Put heat to medium low for 5-7 minutes.
• Enjoy!

Steps:

• Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
• Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
• In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
• Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

Steps:

• Cook onions in butter until translucent.
• Add sauerkraut.
• Cook approx 20 minutes.
• Toss with cooked egg noodles.
• Serve with sour cream.
• This is great with pork chops or sausage.

Steps:

• In a large bowl, combine cottage cheese and eggs. Stir in the flour, salt and 1 tablespoon butter. , In a Dutch oven, bring 3 qts. of water to a boil. Reduce heat. Drop batter by tablespoonfuls into simmering water, stirring gently to prevent sticking; cook pierogi in batches for 4-6 minutes or until slightly firm. Remove with a slotted spoon to paper towels to drain; cool slightly. , In a large skillet, saute onion and pierogi in remaining butter until lightly browned. Serve with sour cream.

Steps:

• In 2 quart saucepan, saute the onions in the olive oil over medium-high heat until the onions are beginning to soften.
• Add the mushrooms and saute 5-8 minutes until the mushrooms are soft and the onions are beginning to brown.
• Add the sauerkraut and 2/3 Cup of water.
• Cover and simmer 15 minutes.
• Add the butter and turn off the heat. (Mixture should be very moist. Too dry? Add more water. I usually have about 1/2 Cup of water resting in the bottom of the pan.).
• In a 8 Cup bowl, add the potato flakes and pour the hot water over them.
• Stir quickly, then add the milk, 1/2 Cup at a time to reach a consistency a little looser than toothpaste. (Still holds its shape, but is very soft).
• Add the salt, pepper and cheeses and stir well to combine.
• In the bottom of a 9x9 pan, add 3-4 lasagna noodles.
• Spread 1/3 the potato mixture over the noodles, then 1/3 the sauerkraut.
• Repeat layers ending with the last 1/3 of sauerkraut. This comes right to the top of the pan for me.
• Cover tightly with aluminum foil and bake in a 350 degree oven for 45-50 minutes, or until a knife inserted comes out hot.
• Let rest 5 minutes. Cut into 9 squares and serve with dollops of sour cream.

Steps:

• Preheat oven to 350F.
• Cook the pasta according to package directions, drain well.
• Fry bacon until crisp, drain on paper towels and set aside.
• Fry onion, garlic and mushrooms in the bacon fat until onion is slightly carmalized.
• Add the sauerkraut, soup and bay leaves to the onions and mushrooms and let the mixture simmer for approximately 10 minutes.
• Mix the pasta, bacon and sauerkraut mixture.
• Bake for 30 to 45 minutes uncovered, stirring a few times during baking.
• Remove bay leaves.
• Enjoy!