Pierogie Broccoli And Ham Bake Recipes

PIEROGI WITH HAM AND BROCCOLI

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.

PIEROGIES WITH HAM AND BROCCOLI

Steps:

• In a large broiler-proof skillet, heat the butter over medium-high heat. Add the onion and cook until softened, stirring occasionally. Add the ham and season to taste with salt and pepper. Cook until the onion starts to lightly brown, about 2 more minutes. Add the broth and cook until the onion softens, another 3 minutes.
• Reduce the heat to medium-low. Add the pierogi and the broccoli. Cover the pan and cook until the broccoli is tender and the pierogi is cooked, about 15 minutes.
• Meanwhile, combine the sour cream, chives and paprika, and season lightly with salt.
• Turn on the broiler.
• When the broccoli is tender and the pierogi is heated through, remove the lid from the pan and sprinkle in the cheese. Place the skillet under the broiler until the cheese is melted and the pierogi are browned, 2-3 minutes.
• Serve with the sour cream sauce.

CHEESY BAKED PIEROGY CASSEROLE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Spray an oven-proof baking dish with non-stick cooking spray.
• Add the pierogies and broccoli to the baking dish. Set aside.
• In a mixing bowl, whisk together the cream cheese, sour cream, broth, and 2/3 cup of cheddar cheese. Add salt and pepper, to taste.
• Pour cheese sauce over the pierogies and broccoli. Toss to coat.
• Bake 20 minutes.
• While casserole is baking, prepare the breadcrumb topping. In a small bowl, combine the breadcrumbs, salt, and a pinch of black pepper.
• Remove casserole from oven. Top with the remaining cheddar cheese and breadcrumb mixture.
• Return to the oven and broil for 1-2 minutes, just until the cheese is melted and the breadcrumb topping is toasted.

PIEROGIE BROCCOLI AND HAM BAKE

Steps:

• Preheat oven to 350°F; lightly grease/spray a 13x9-inch casserole dish.
• Arrange the pierogies and cubed ham in the 13x9-inch dish.
• In a bowl, stir together the chopped broccoli, minced onions, cheese soup, sour cream, milk, mustard, and salt and pepper (to taste).
• Evenly spread over the pierogies and ham.
• Bake at 350°F for 30-35 minutes or until bubbly and beginning to brown.

HAM AND PIEROGIES

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.

HAM AND CHEDDAR PIEROGI BAKE

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.

BROCCOLI HAM BAKE

Steps:

• Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. , Drain the broccoli. Add broccoli, ham and 1 cup stuffing mix to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining stuffing mix. Sprinkle around edge of casserole. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

HAM AND BROCCOLI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.
• Thaw the broccoli in a microwave oven until you can break it apart into small pieces.
• Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.
• Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.