Perfect Perogy Casserole Recipes

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.

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.

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.

Steps:

• To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
• To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
• To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
• Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

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:

• In a small skillet melt butter or margarine and saute onion and green pepper for 5 minutes.
• In a medium size casserole dish, combine frozen perogies, onion, green pepper and ham.
• Combine milk and mushroom soup and pour over casserole.
• Top with cheddar cheesse.
• Bake 35 minutes at 175C (350F) or microwave until heated through.

Steps:

• Pop the perogies into boiling salted water; stir so they do not stick to the bottom of the pot; bring back to a boil and when they float to the top, add the carrots to the pot. Allow to cook for 5 minutes longer Drain carrots and perogies.
• Meanwhile heat a skillet, add 1 tsp oil and saute the onions and mushrooms until the onions are translucent. Add the peppers and saute another two minutes.
• Mix the perogies and onion mixture together.
• Pour into a lightly oiled large casserole dish (9"x14"x3").
• Arrange the tomatoes, broccoli, and cauliflower artistically on top of the perogies.
• Sprinkle evenly with the cheese.
• Cover and bake in a 350 degree fahrenheit oven for 30 minutes.
• Uncover and bake a further 15 minutes, allowing the cheese to slightly brown.
• Serve with salsa, sour cream and, if you wish, bacon bits. Just let everyone add their own at the table.

Steps:

• Prepare perogies as per package directions for boiled perogies.
• Drain.
• In a large skillet, heat oil.
• Add onions and mushrooms.
• Cook until soft and golden.
• Add remaining ingredients and bring to a boil.
• Cook for 5 minutes.
• Preheat oven to 350°F.
• In a shallow 2 qt casserole dish arrange perogies and cover with onion mixture.
• Bake covered 30 minutes.

Steps:

• Melt butter, saute onion for 5 minutes. In casserole combine perogies, onions, and ham. Combine milk and soup and pour over casserole. Top with cheese. Bake 35 mins at 350 until heated throughout.

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:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
• In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
• Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
• Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
• Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
• Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.