Easy Pierogi Casserole Recipe Recipe 55 Recipes

PIEROGI CASSEROLE

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.

QUICK & EASY PIEROGI CASSEROLE

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.

EASY PIEROGI CASSEROLE RECIPE RECIPE - (5/5)

Steps:

• Preparation: 1.Soak noodles in warm water for 30 minutes, making sure they don't stick to each other. 2.Meanwhile, in medium pot, boil potatoes in salted water until tender. 3.While potatoes are cooking, mix together cottage cheese, egg, and 1/4 teaspoon onion salt, and set aside. 4.When potatoes are tender, mash them and stir in Cheddar cheese, 1/4 teaspoon regular salt, remaining 1/4 teaspoon onion salt and pepper, and set aside. 5.Heat oven to 350 degrees. In a 9-inch-by-13-inch pan that has been lightly coated with nonstick spray, place 3 drained noodles horizontally. 6.Spread cottage cheese over first layer of noodles. Lay down another 3 noodles. 7.Spread mashed potato mixture evenly over second layer of noodles. Cover with another 3 noodles. 8.Spread 1/2 cup caramelized onions evenly over the third noodle layer. Cover with remaining 3 noodles. Mix remaining 1/2 cup onions with bread crumbs and spread over the top of the last noodle layer. 9.Cover casserole dish with foil and place on pan to catch drips. Bake for 30 minutes or until dish is bubbly. Uncover and bake 5 minutes more. Let stand 10 minutes before cutting into squares as for lasagna. Serve with sour cream and chopped dill, if desired. Make Ahead: Prepare recipe as directed. Do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. When ready to bake, remove plastic wrap and replace foil. Bake refrigerated casserole about 40 minutes and frozen casserole about 1 1/2 hours. Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes

PIEROGI CASSEROLE

Steps:

• Cook noodles, drain.
• Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package.
• *Steps1 and 2 should be done around the same time.
• Place half of the cooked noodles in the bottom of a 13x9 casserole dish.
• Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese.
• Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps through the holes.
• Serve.

EASY PIEROGI CASSEROLE

Steps:

• HEAT oven to 375°F.
• COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, 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 minute or until heated through. Uncover; bake 3 to 5 minute or until cheese is lightly browned. Let stand 10 minute before cutting to serve.