Quick Perogies Casserole Recipes

QUICK & EASY PIEROGI CASSEROLE

Steps:

• Layer the bottom of a 9x13 greased pan with frozen pierogies.
• Then sprinkle the ham over top of the pierogoies.
• Mix together the soup and milk and pour over the ham and pierogies.
• Top with cheese and bake uncovered for 45 minutes at 350.

PIEROGI CASSEROLE

Steps:

• Heat oven to 375°F. Spray12x8-inch (2-quart) glass baking dish with cooking spray.
• Place frozen pierogies and water in medium microwave-safe bowl; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes until thawed. Place pierogies evenly in casserole. Top with sausage.
• In medium bowl, mix cream cheese, sour cream, chicken broth and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese and 1/3 cup of the green onions (reserve remaining onions for topping).
• Pour cream cheese mixture evenly over pierogies. Cover with foil; bake 22 to 27 minutes or until center is heated through and temperature reaches 165°F.
• Uncover, and top with remaining cheese; bake 3 to 5 minutes or until cheese is melted. Sprinkle with reserved green onions.

BAKED PIEROGI CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Spray a 2 quart casserole dish with nonstick cooking spray.
• Melt butter in skillet over medium heat. Add onions and saute until softened, about 5 minutes. Remove from heat and set aside.
• In a medium bowl, combine cream cheese, sour cream, 1 cup of the cheddar cheese, chicken broth and black pepper.
• Spread out pierogies in casserole dish and top with onions. Toss lightly to combine. Spread cheese mixture over top.
• Cover with foil and bake for 30 minutes or until heated through. Uncover, sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted.

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.

QUICK AND EASY PIEROGIES

Steps:

• Melt the butter in a skillet over medium heat. Stir in the onion and garlic; season with salt and pepper to taste. Cook and stir until the onion has begun to soften, about 1 minute. Add the pierogies, and cook until slightly browned on each side, about 5 minutes per side. Sprinkle with dried parsley to serve.

QUICK PEROGIES CASSEROLE

Steps:

• Prepare perogies as per package directions for boiled perogies.
• Drain.
• In a large skillet, heat oil.
• Add onions and mushrooms.
• Cook until soft and golden.
• Add remaining ingredients and bring to a boil.
• Cook for 5 minutes.
• Preheat oven to 350°F.
• In a shallow 2 qt casserole dish arrange perogies and cover with onion mixture.
• Bake covered 30 minutes.