Best Tuna Pierogi Casserole Recipes

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PIEROGI CASSEROLE



Pierogi Casserole image

My husband never tries of this hearty casserole, no matter how many times I serve it. It's great for potlucks, too!-Margaret Popou, Kaslo, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1 cup finely chopped onion
1/4 cup butter, cubed
2 cups 4% cottage cheese, drained
1 large egg
1/4 teaspoon onion salt
2 cups mashed potatoes (with added milk and butter)
1 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
9 lasagna noodles, cooked and drained

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.

Nutrition Facts : Calories 223 calories, Fat 10g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 425mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

AWESOME PIEROGI CASSEROLE



Awesome Pierogi Casserole image

Full of flavor, this pierogi-layered casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole. Taken from allrecipes.com submitted by Seanna Chauvet.

Provided by yooper

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 lb bacon, diced
1 onion, chopped
6 cloves garlic, minced
8 ounces packages lasagna noodles
2 cups shredded cheddar cheese
salt and pepper
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350 degrees.
  • 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 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, onions 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 lasgana 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 for 30 to 45 minutes, or until the cheese is melted and bubbly.
  • Serve with sour cream and chopped fresh chives.

ADDICTIVE PIEROGI CASSEROLE



Addictive Pierogi Casserole image

Make and share this Addictive Pierogi Casserole recipe from Food.com.

Provided by stonecoldcrazy

Categories     One Dish Meal

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 9

1/2 lb wide egg noodles, cooked and drained
1/4 cup butter
1 1/2 cups mashed potatoes, prepared
5 slices American cheese
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 large vidalia onion, minced
2 garlic cloves, minced
salt and pepper, to taste

Steps:

  • Cook noodles, drain.
  • Preheat oven to 350.
  • Melt butter and saute the onions and garlic until tender. Season with salt and pepper to taste.
  • Place half of the cooked noodles in the greased bottom of a casserole dish.
  • Layer with ½ of the cheese, all potatoes, the remaining noodles and top with remaining cheese.
  • Poke holes through the top layer of cheese; pour butter mixture over top, making sure it seeps through the holes.
  • Bake at 350 for 10 minutes.

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.

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