Saturday, June 16, 2012

Two variations on perogy casserole

To give credit where credit is due - both of these recipes originally come from the Western cookbook (Volume IV).  They are both very easy and very popular for potlucks, etc.  Unfortunately, because I'm allergic to potatoes (yes, I know, it's a strange allergy) - although I make these for when I have large groups over, or for potlucks - I can't eat more than a tablespoon or so, or I'm sick, and it's just not worth it.

Perogy Casserole #1
1 large bag (1 kg) frozen perogies (you can do it with any type, but I prefer the potato and cheddar cheese)
1/2 coil kielbasa (or garlic sausage) - about 500 g - diced into small cubes
500 mL sour cream (I usually use the light sour cream 5%)
1 can cream of mushroom soup
1/2 cup milk
1 diced onion

Mix together everything except for the perogies and the milk in a large bowl.  Put half the milk in the slow cooker, add a small amount of the sour cream mixture and then layer perogies and sour cream until it's all used up.  Add milk to the final layer to prevent it from drying out.  Cook on low for three to four hours.  I can mix this up in the morning and it'll be ready for potluck after church services.  I never have leftovers.

Lazy Perogy Casserole #2
Here is the recipe for when you don't live where you can purchase frozen perogies from the grocery store.

About 2 cups (more or less) of mashed potatoes
1/2 box cooked lasagne noodles (about 10-12 noodles)
1cup grated cheddar cheese
500 mL cottage cheese
1 egg
1 diced onion
2/3 cup butter or margarine

Boil your lasagne noodles until al dente.  Line the bottom of a 9x13" pan with lasagne noodles.  (If you use parchment paper first, nothing will stick and clean up is much easier).  Mix together the cottage cheese and egg and spoon over the noodles.  Cover with another layer of noodles.  Mix the cheddar cheese with the mashed potatoes and salt and pepper to taste and spread over the noodles.  Add a third layer of noodles.  Saute the diced onion in the margarine until clear and spread over the noodles.  Bake at 350 For 30 minutes.  Let stand for 10 minutes before serving.  Serve with sour cream.


gramma of 24 said...

tried both of these and both are great I prefer my perogies lightly fried with bacon and onion but this was really good

Emma said...

I made your first variation and it was a hit! The only change I made was to saute the onion first in butter with some dried dill. Everyone loved it. Thanks!