Pierogie And Mushroom Casserole Recipes

PIEROGI CASSEROLE

Steps:

• Preheat oven to 350°F. Grease a 9x13 inch pan.
• Saute onion slices with butter until soft.
• Combine the mushroom soup and milk till smooth. Set aside.
• Cover the bottom of pan with frozen perogies. Top with cooked onion and diced ham.
• Pour the mushroom soup mixture over the entire pan, covering evenly. Sprinkle with shredded cheese.
• Bake for 1 hour.

MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes

PERFECT PEROGIES CASSEROLE

Steps:

• Saute butter, onion, and pepper in a skillet for five minutes.
• In a medium casserole dish, combine perogies, onion, pepper and ham.
• Mix milk and soup in a separate dish.
• Pour over casserole.
• Top with shredded cheese.
• Bake for 35 minutes at 350 degrees Fahrenheit.

PIEROGI CASSEROLE

Steps:

• In a skillet, saute onion in butter until tender; set aside. In a bowl, combine cottage cheese, egg and onion salt. In another bowl, combine potatoes, 2/3 cup cheddar cheese, salt and pepper. Place 3 noodles in a greased 13x9-in. baking dish. Top with cottage cheese mixture and 3 more noodles. Top with potato mixture, remaining noodles and sauteed onion. Top with remaining 1/3 cup cheese. Cover and bake at 350° until heated through, 25-30 minutes. Let stand 10 minutes before serving.

PIEROGIES WITH MUSHROOMS

Steps:

• Boil the pierogies in salted water, according to package instructions.
• Meanwhile, add the olive oil to a non-stick skillet and place over medium heat.
• Cook the onion for a couple minutes, then add the garlic (so it doesn't burn). Stir and let cook for 1 more minute.
• Add mushrooms and season with salt and pepper.
• Continue cooking the mixture until the onions are translucent and the mushrooms are cooked. Remove from the skillet and set aside.
• In the same skillet, add the butter and pierogies (drained).
• Flip over the pierogies so they brown on both sides, then add the mushrooms back into the pan.
• Stir to combine everything, adjust the seasonings as needed, and remove from the heat.
• Serve warm. Can be served with sour cream if desired.

PIEROGIES WITH MUSHROOM SAUCE

Steps:

• In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
• In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.

PIEROGIE AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet.
• Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes.
• Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.