Steam N Mash Pierogi Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
• Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
• Cook the lasagna noodles according to package directions and cool under running water.
• Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Steps:

• Heat oven to 375°F.
• Prepare potatoes as directed on package. Meanwhile, cook the noodles.
• Combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.
• Drain noodles. Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining cheddar and bacon; cover.
• Bake 33 to 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. before cutting to serve.

Steps:

• Heat oven to 375°F. Cook noodles as directed on package, omitting salt. Meanwhile, combine mashed potatoes, cream cheese product, onions, 1/2 cup bacon and 1 cup cheddar. Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover. Bake 30 minutes or until heated through. Uncover; bake 3 to 5 minutes or until Cheddar is lightly browned. Let stand 10 minutes before cutting to serve.

Steps:

• In a skillet, saute onion in butter until tender; set aside. In a bowl, combine cottage cheese, egg and onion salt. In another bowl, combine potatoes, 2/3 cup cheddar cheese, salt and pepper. Place 3 noodles in a greased 13x9-in. baking dish. Top with cottage cheese mixture and 3 more noodles. Top with potato mixture, remaining noodles and sauteed onion. Top with remaining 1/3 cup cheese. Cover and bake at 350° until heated through, 25-30 minutes. Let stand 10 minutes before serving.

Steps:

• Layer the bottom of a 9x13 greased pan with frozen pierogies.
• Then sprinkle the ham over top of the pierogoies.
• Mix together the soup and milk and pour over the ham and pierogies.
• Top with cheese and bake uncovered for 45 minutes at 350.

Steps:

• Preheat the oven to 350 degrees.
• Make the Steam n' Mash Russet Potatoes according to package directions.
• Sauté the onions in the butter until cooked through, but not browned. Season with salt and pepper to taste.
• Spray a 9" x 13" casserole with non-stick pan spray.
• Place a layer of noodles on the bottom of the casserole; spread about ½ of the potatoes on top of the noodles.
• Sprinkle with ½ of the grated cheese and top with 1/3 of the onion / butter mixture.
• Repeat this step; ending with the final third of the onion / butter mixture. Cover with foil and bake the casserole for 30 minutes.
• Serve immediately.

Steps:

• In a skillet, brown one onion in 2 tbs butter, add drained sauerkraut, shredded cabbage, salt and pepper.
• Cook for 5 minutes.
• Set aside.
• In a separate skillet, cook bacon and onions to desired"doneness" (I prefer well-done).
• Preheat oven to 350 degrees Spread 1/3 of the mashed potatoes in 9x13 baking dish.
• Top with 1/3 of the cheese followed by a layer of egg roll wrappers cut to fit.
• Top with bacon mixture, 1/3 of the potatoes, and 1/2 of the cheese, and more egg roll wrappers.
• Spread cabbage-sauerkraut mixture over the this and top with egg roll wrappers.
• Spread remaining potates, top with egg roll wrappers, and sprinkle with remaining cheese.
• Bake at 350 for 30-40 minutes or until the cheese is melted and bubbly.
• Serve with Sour cream.

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.