PIEROGI CASSEROLE RECIPE - PILLSBURY.COM
This might be the ultimate comfort food casserole, made with frozen pierogies, kielbasa and a creamy cheese sauce.
Provided by Pillsbury Kitchens
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 590 , CarbohydrateContent 36 g, CholesterolContent 105 mg, FatContent 5 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 19 g, ServingSize 1 Serving, SodiumContent 1260 mg, SugarContent 4 g, TransFatContent 1 g
HOMEMADE PIEROGI RECIPE: HOW TO MAKE IT - TASTE OF HOME
Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. —Diane Gawrys, Manchester, Tennessee
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 05 minutes
Prep Time 60 minutes
Cook Time 5 minutes
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
Nutrition Facts : Calories 373 calories, FatContent 22g fat (13g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 379mg sodium, CarbohydrateContent 38g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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HOMEMADE PIEROGI RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 05 minutes
Category Side Dishes
Calories 373 calories per serving
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
HAM AND CHEDDAR PIEROGI BAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 5 minutes
Cuisine Polish
Calories 330 per serving
- Bake 20 to 25 minutes or until cheese is melted and edges are bubbly. Let stand 10 minutes. Top with green onions.
HAM AND CHEDDAR PIEROGI BAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 5 minutes
Cuisine Polish
Calories 330 per serving
- Bake 20 to 25 minutes or until cheese is melted and edges are bubbly. Let stand 10 minutes. Top with green onions.
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