Mock Pierogi Recipe Foodcom

Steps:

• Boil potatoes until tender. Drain and add cheese and butter. Mash until smooth like thick mashed potatoes. Season with salt and pepper as desired. Add a little milk if needed.
• Lightly flour a cookie sheet.
• Using one wonton skin, put one teaspoon of filling into center. Use water to wet two sides of the skin.
• Fold over and seal lightly with a fork; place on cookie sheet.
• Repeat until all the wonton skins are used. Place half of the won tons, in a single layer and not touching, into the freezer.
• Simmer the half cup of butter and onion over low heat until onions are translucent.
• Boil pierogi for about three minutes; drain. Serve with the fried onions.
• Place the frozen pierogi in an air tight bag. To use, bring a pot of water to a boil and cook them for about 7 minutes. Serve with a fresh batch of fried onions.

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:

• 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!

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 noodles as directed on package to al dente.
• Saute onions in 1 stick of butter (may use more if desired).
• Butter 13x9 inch pan with remaining 1/2 stick butter.
• Mix sauteed onions with mashed potatoes.
• Layer noodles, then potatoes, then cheese, and repeat, ending with cheese.
• Cover with foil and bake in a 350° oven for 25-30 minutes or until cheese is melted.

Steps:

• Sauté onions until golden brown in margarine. Add rinsed sauerkraut. Pour over cooked noodles. Add soup and sour cream; stir. Add drained mushrooms; reserve liquid (add if you need more liquid). Place in casserole and bake at 350° for 20 minutes until bubbly.