HAM AND CHEDDAR PIEROGI BAKE
Pierogi-hearty, potato-stuffed Polish dumplings-are the heart of this easy casserole. Start with frozen pierogi, then add cubed ham and a deliciously simple onion-cheese sauce for a weeknight bake that brings some wow to the table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, melt butter over medium heat. Add onions; cook 3 to 4 minutes, stirring occasionally, until just starting to soften. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is bubbly.
- In 2-cup glass measuring cup, mix broth and milk. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in 1 cup of the Cheddar cheese. Cook until melted, stirring occasionally. Remove from heat.
- Meanwhile, place frozen pierogies and water in baking dish; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes or until thawed. Pour cheese sauce over pierogies. Top with ham and remaining 1/2 cup cheese.
- Bake 20 to 25 minutes or until cheese is melted and edges are bubbly. Let stand 10 minutes. Top with green onions.
Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 1/2 g
PIEROGI WITH HAM AND BROCCOLI
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large broiler-proof skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened, about 3 minutes. Add the ham and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion starts browning, about 2 minutes. Add the broth and bring to a simmer; cook until the onion softens, about 3 minutes.
- Reduce the heat to medium low and stir in the pierogi and broccoli. Cover and cook until the pierogi are warm and the broccoli is tender, about 15 minutes. Meanwhile, combine the sour cream, chives and paprika in a small bowl; set aside. Preheat the broiler.
- Uncover the skillet and sprinkle with the cheese. Transfer to the broiler and cook until the cheese is melted and the pierogi are slightly golden, 2 to 3 minutes. Serve with the sour cream sauce.
Nutrition Facts : Calories 483 calorie, Fat 23 grams, SaturatedFat 14 grams, Cholesterol 83 milligrams, Sodium 1042 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 21 grams
PIEROGIES STUFFED WITH GRUYERE AND HAM
Provided by Food Network
Categories main-dish
Time 2h35m
Yield 18 to 20 pierogies
Number Of Ingredients 15
Steps:
- For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper.
- For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.)
- Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator.
- Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling.
- Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side.
HAM AND PIEROGIES
Pan-fried ham and frozen pierogies. Easy and simple, yet filling!
Provided by anmlnrs
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; spray with cooking spray.
- Arrange pierogies on the prepared pan; spray pierogies with cooking spray.
- Bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
- Melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. Stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
- Mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. Pour soup mixture over ham-pierogie mixture. Cook and stir until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 42.1 g, Cholesterol 79.6 mg, Fat 29.1 g, Fiber 2.7 g, Protein 24.6 g, SaturatedFat 13.1 g, Sodium 1879.2 mg, Sugar 4.4 g
HAM & ZUCCHINI ITALIANO
I strongly believe dinner should be three things: healthy, delicious and simple. With fresh zucchini, ham and marinara sauce baked with mozzarella, you can accomplish all three in the time it takes to describe the dish to a grateful family. -Madison Mayberry, Ames, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.
Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 1013mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
PAN FRIED PIEROGIES WITH HAM
Make and share this Pan Fried Pierogies With Ham recipe from Food.com.
Provided by Karen..
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Thaw pierogies in hot tap water in a large bowl; drain.
- In a large skillet, melt butter over medium heat.
- Add onions and cook until slightly softened.
- Add ham and pierogies and fry until brown and crisp.
- Add additional butter as needed.
Nutrition Facts : Calories 145.8, Fat 9, SaturatedFat 4.7, Cholesterol 44.8, Sodium 901.3, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 13
FRAZZ1ES BAKED PIEROGIES
yet again another favorite of my sons and it is so simple. if you like pierogies but hate the doughy cooking boiled process you will love this recipe.
Provided by Joyce De Angelis
Categories Other Appetizers
Time 5m
Number Of Ingredients 7
Steps:
- 1. place as many pierogies in a sprayed baking pan as you want.(these will go fast)
- 2. spray with butter spray
- 3. in a small bowl(reserve leftovers for next time)place dry seasonings and put as much or as little of each as you like flavor wise.
- 4. shake over pierogies that have been sprayed and place a 1/4 cup water in bottom of pan
- 5. bake until brown and puffed up. you can use with a ranch flavor dressing on side or any of your favorite on the side creamy dip.ranch works best. we just like these as a side dish or to pop as an appy! kids love this as well as adults for the game!
- 6. Enjoy!!!
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