Slow Cooker Pierogie Casserole Recipes

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.

Steps:

• In a saucepan, warm the chicken broth and cream cheese together until the cream cheese has melted. Transfer sauce to crock pot. Add pierogies, cheddar cheese, kielbasa, salt and pepper. Cook on High 3 to 4 hours or on Low 6 to 7 hours until most of the liquid is absorbed.

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:

• Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Stir in the cabbage and onion. Cook and stir until the cabbage is tender, about 20 minutes.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut the bacon into bite-sized pieces; set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, about 5 minutes; drain.
• Place the remaining 3 tablespoons of butter into a slow cooker. Gently combine the pierogies, cabbage, and bacon; and place into the slow cooker. Cook on Low for 3 hours before serving.

Steps:

• Combine tomatoes, ketchup, vinegar and caraway seed.
• Layer half each of the cabbage, onions, sausage, tomato mixture and pierogies in slow cooker sprayed with cooking spray. Repeat layers; cover with lid.
• Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).

Steps:

• Fry bacon until crisp. Remove from skillet. Add onions and cabbage to drippings. Cover and simmer until tender.
• Cook noodles and drain.
• Stir in cottage cheese, Muenster cheese and salt to noodles.
• Add bacon and cabbage mixture to noodles.
• Turn into greased casserole. Sprinkle with cracker crumbs and with butter.
• Bake at 350 degrees for 25 to 30 minutes.
• Serve with dollops of sour cream.