Tex Mex Pierogies Recipes

TACO PIEROGI CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
• In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
• Stir in soup, Velveeta and salsa. Reduce heat to low, and cook until the cheese melts, stirring constantly.
• Stir in pierogies and pour into prepared dish. Top with cheddar cheese.
• Bake for 30 minutes or until heated through.

SAUSAGE AND PIEROGI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place frozen pierogis in one layer at the bottom of a 9x13 inch baking dish.
• Heat oil in a frying pan over medium heat. Add onion, pepper and mushrooms to the pan and saute. Place vegetables over frozen pierogies.
• Using the same frying pan, cook sausages that have been removed from their casings, breaking them down while cooking. Layer sausage in casserole dish.
• Measure out milk into a measuring cup. Add the can of mushroom soup to the milk and whisk to combine. spread over top of the casserole ingredients. Top with cheddar cheese.
• Bake in preheated oven for 35 minutes. Leftovers will keep for 3 days.

PIEROGIES

Steps:

• Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
• Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
• Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
• Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
• Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

OUR TRADITIONAL PIEROGIES

Steps:

• Preheat oven to 350°F
• Lightly grease one large or two small baking dishes.
• Boil the pierogies in batches until mostly cooked but not completely cooked.
• Place one layer in the baking dish with half the onions and dot with 3 tbsps. marg. or butter.
• Repeat layers, sprinkling with salt and pepper.
• Fill the baking dish not quite to the top with the whipping cream and place on a baking sheet as this helps prevent leaking onto the bottom of the oven.
• Cover and bake for 30 to 45 minutes or until pierogies are fork tender.