Baked Perogies Recipes

BAKED PEROGIES

Steps:

• FOR FILLING:.
• Boil and mash approx 4-5 quarts of mashed potatoes.
• Add while potatoes are still hot 2 tbsp of dill.
• Salt and Pepper to taste.
• Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
• FOR DOUGH:.
• Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
• Add pkg of yeast and let stand for 10min.
• In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
• Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
• Add flour until you create a bun dough where it's no longer sticky.
• Let Rise (2hrs) until double in bulk.
• Punch Down.
• Cut off a size you would use to make a small dinner bun (1x2-inch size).
• Shape into a square.
• Put about 1 tbsp of filling in middle.
• Fold over.
• Pinch and tuck edge under.
• Place on greased baking sheet.
• DO NOT LET RISE.
• While baking one sheet, shape other perogies.
• Bake at 375°F (or 190°C) for 20-25 minutes, until lightly browned.
• YOU CAN FREEZE BAKED PEROGIES BEFORE ADDING SAUCE - They still taste delicious after freezing (let thaw and follow the "for sauce" directions the same way).
• FOR SAUCE:.
• In large dutch oven or pot.
• Take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
• Add about 2 tbsp dried/fresh dill.
• Fry 1 Large onion in butter until tender.
• Add onion to cream.
• Thicken cream with cornstarch & water (or flour and oil).
• Add perogies to cream
• Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
• Makes approx 4 dozen perogies.
• Serve Hot! ENJOY!

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.

EASY PEROGIE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place perogies at the bottom of a pie plate or casserole dish.
• Cover with pasta sauce.
• Chop the meat slices into little bits and cover the pasta sauce.
• Spread Parmesan cheese on top, followed by the cheddar.
• Place in oven and bake for 20 minutes.
• Take out and let cool for a couple minutes than enjoy!

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.