Lazy Perogies Casserole Recipes

Steps:

• Cook noodles as directed on package.
• Line the bottom of a 9x13-inch pan with the noodles.
• In medium sized bowl mix cottage cheese, egg and 1/2 tsp of onion salt together.
• Spread of noodles.
• cover with another layer of noodles.
• Now mix cheddar cheese with potato, salt, 1/2 tsp of onion salt and pepper.
• Spread this over noodles.
• Cover with yet another layer of noodles.
• Melt butter in frying pan and sauté onion slowly until clear and soft.
• Pour over noodles and cover.
• Bake 30 minutes in 350° oven.
• Let stand 10 minutes before cutting.
• Serve with sour cream and grated cheddar.
• Yummy.

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:

• 1. Boil and set aside pasta.
• 2. In large frying pan cook bacon, set aside. Crumble. Same pan toss in butter melt, and saute mushrooms and onion till softened, turn pan to med, toss drained kraut in pan cook for 5 minutes to marry flavors. Add soup and bacon stir well.
• 3. Add cooked Pasta to pan stir well. Transfer to low setting crockpot and let the flavors come together for hour. Longer sits the better the flavor. Serve as main dish or side with keilbasa or protien of choice.

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:

• 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:

• Preheat oven to 350°F.
• Cook noodles according to package instructions, and then drain.
• Put 1/2 the butter or margarine in saute pan and turn on med-high heat and the add onions and saute for 6-8 minutes or until lightly browned.
• Line bottom of 9x13" pan with noodles.
• In medium bowl, mix cottage cheese, egg and 1/4 of onions.
• Spread over noodles.
• Cover with another layer of noodles.
• In same bowl, mix Cheddar cheese with potatoes, salt, pepper, red pepper flakes, garlic salt, to taste, and 1/4 of onions.
• Spread over noodles.
• Cover with another layer of noodles.
• Then take the remaining onions and mix with Parmesan cheese and use 1/4 cup of the butter (if needed) and melt it all together and then spread it all over the casserole.
• Cover and bake for 30 minutes.
• Let stand 10 minutes before serving.
• Serve with sour cream and enjoy!

Steps:

• In a small skillet melt butter or margarine and sauté onion, garlic, turkey bacon and green pepper for 5 minutes.
• In a medium size casserole dish, combine thawed perogies, onion, turkey bacon and green pepper.
• Combine milk, mushroom soup and sour cream in a bowl.
• Pour over perogie mixture.
• Top with cheddar cheese.
• Bake covered for 35 minutes at 175ºC (350ºF), then the last 10 minutes, bake uncovered. Or microwave until heated through.