Best 5 Perogies Casserole Meal In One Recipes

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Looking for a delectable and satisfying one-pan meal that combines the comfort of perogies, the flavors of a casserole, and the convenience of a single dish? Look no further! In this article, we will embark on a culinary journey to discover the best perogies casserole meal that promises to tantalize your taste buds and leave you craving for more. Whether you prefer a classic cheddar cheese and bacon filling, a combination of caramelized onions and mushrooms, or a tangy sauerkraut and sausage medley, we have compiled a range of recipes that cater to diverse palates and preferences. Prepare to be amazed as we unveil the secrets to creating a flavorful and hearty perogies casserole meal all in one dish, making it the perfect choice for busy weeknight dinners, family gatherings, or even potlucks.

Here are our top 5 tried and tested recipes!

PERFECT PEROGIES CASSEROLE



Perfect Perogies Casserole image

Make and share this Perfect Perogies Casserole recipe from Food.com.

Provided by crossforcrash

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

16 -20 frozen pierogies, Cheemo
1 tablespoon butter or 1 tablespoon margarine
1 onion, chopped
1 green pepper, chopped
1/2 cup cooked ham, chopped
1/4 cup milk
1 (10 1/2 ounce) can cream of mushroom soup
1/4 cheddar cheese, grated

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.

Nutrition Facts : Calories 107.7, Fat 7.2, SaturatedFat 2.9, Cholesterol 17.1, Sodium 378.2, Carbohydrate 6.4, Fiber 0.7, Sugar 2, Protein 4.5

PEROGIES CASSEROLE - MEAL IN ONE



Perogies Casserole - Meal in One image

This is a meal-in-one easy casserole to make. Make ahead and keep it in the fridge until 1 hour before serving. Allow 15 minutes to let the cassserole dish get to room temperature before popping it into the oven. Add more or less veggies; vary the veggies. I like these veggies because it make a very attractive casserole.

Provided by Bergy

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 kg potato & cheese pierogi (cheddar)
1 1/2 cups baby carrots, cleaned
1 1/2 cups onions, chopped
2 banana peppers, chopped
2 jalapeno peppers, finely chopped (optional)
1 1/4 cups mushrooms, cleaned and sliced
1 teaspoon vegetable oil
1 1/2 cups broccoli florets, raw
1 cup cauliflower floret, raw
16 cherry tomatoes
2 cups cheddar cheese, shredded
salsa
sour cream
bacon bits (optional)

Steps:

  • Pop the perogies into boiling salted water; stir so they do not stick to the bottom of the pot; bring back to a boil and when they float to the top, add the carrots to the pot. Allow to cook for 5 minutes longer Drain carrots and perogies.
  • Meanwhile heat a skillet, add 1 tsp oil and saute the onions and mushrooms until the onions are translucent. Add the peppers and saute another two minutes.
  • Mix the perogies and onion mixture together.
  • Pour into a lightly oiled large casserole dish (9"x14"x3").
  • Arrange the tomatoes, broccoli, and cauliflower artistically on top of the perogies.
  • Sprinkle evenly with the cheese.
  • Cover and bake in a 350 degree fahrenheit oven for 30 minutes.
  • Uncover and bake a further 15 minutes, allowing the cheese to slightly brown.
  • Serve with salsa, sour cream and, if you wish, bacon bits. Just let everyone add their own at the table.

Nutrition Facts : Calories 316.6, Fat 20.4, SaturatedFat 12.2, Cholesterol 59.3, Sodium 412.3, Carbohydrate 18.1, Fiber 4.2, Sugar 8.3, Protein 17.9

PIEROGI CASSEROLE



Pierogi Casserole image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h15m

Yield 10 to 12 servings

Number Of Ingredients 15

1 large egg
8 tablespoons unsalted butter, softened, plus more for the baking dish
3/4 cup sour cream, plus more for serving
1 tablespoon chopped fresh chives, plus more for garnish, optional
1 teaspoon kosher salt
2 cups all-purpose flour, plus more for rolling the dough
2 pounds russet potatoes, peeled and cut into large chunks
Kosher salt and black pepper, to taste
1 cup heavy cream, heated until hot
8 tablespoons cold butter, cubed
1 tablespoon olive oil
1 pound bacon, chopped
2 large yellow onions, thinly sliced
1 1/2 cups shredded Gruyere
1 1/2 cups shredded farmer's cheese

Steps:

  • For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
  • For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
  • Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
  • Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
  • Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
  • To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer's cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer's cheese. Season the top with pepper.
  • Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.

MEAL-IN-ONE CASSEROLE



Meal-In-One Casserole image

Salsa gives zip to this hearty fix-and-forget-it meal from Dorothy Pritchett of Wills Point, Texas. "This recipe makes more than my husband and I can eat, so I freeze half of it. We think it tastes even better the second time," she adds.

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4-6 servings.

Number Of Ingredients 12

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon salt
1/4 teaspoon pepper
1-1/3 cups salsa
5 cups cooked medium egg noodles
1 can (28 ounces) diced tomatoes, undrained
1 cup water
1 cup shredded cheddar cheese or blend of cheddar, Monterey Jack and American cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Top with the green pepper, corn and mushrooms. Sprinkle with salt and pepper. Pour salsa over mushrooms. Top with noodles. Pour tomatoes and water over all. Sprinkle with cheese. , Cover and cook on low for 4 hours or until heated through.

Nutrition Facts : Calories 421 calories, Fat 14g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 1240mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 7g fiber), Protein 25g protein.

PIEROGI CASSEROLE



Pierogi Casserole image

Full of flavor, this pierogi casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole.

Provided by Seanna Chauvet

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h30m

Yield 8

Number Of Ingredients 11

5 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and cubed
½ cup milk
½ cup butter, melted
½ pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
½ (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

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.

Nutrition Facts : Calories 626 calories, Carbohydrate 48.2 g, Cholesterol 93.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 18.6 g, SaturatedFat 21.6 g, Sodium 525.2 mg, Sugar 3.5 g

Tips:

  • For a crispy crust: Cook the perogies in a single layer on a baking sheet. Don't overcrowd the pan, or the perogies will steam instead of browning.
  • To save time: Use store-bought perogies. You can find them in the frozen food section of most grocery stores.
  • To make it a complete meal: Add some protein to the casserole, such as cooked chicken, ground beef, or sausage. You can also add some vegetables, such as broccoli, carrots, or peas.
  • To make it vegetarian: Simply omit the meat and add some extra vegetables. You can also use a vegetable-based broth instead of chicken broth.
  • To make it gluten-free: Use gluten-free perogies. You can also make your own perogies using a gluten-free flour blend.

Conclusion:

Perogies casserole is a delicious and easy-to-make meal that can be enjoyed by people of all ages. It's a great way to use up leftover perogies, and it's also a great meal to prepare ahead of time. Simply assemble the casserole and bake it when you're ready to eat. So next time you're looking for a quick and easy meal, give perogies casserole a try!

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