Cheesy Pierogi Casserole Recipe | All Things Mamma (2024)

FAQs

What binds a casserole together? ›

The key to a good casserole is the sauce or broth that binds those ingredients together as they bubble in the oven, allowing the flavors to meld together into a harmonious, comforting meal. This can be something as simple as the McCormick Brown Gravy Mix used in this tasty Hamburger Casserole dish.

Sour cream's tangy touch: Enjoying pierogi with a spoonful of sour cream is traditional. Its creamy consistency and tangy undertone enrich the pierogi experience. Caramelized onions: The sweetness of caramelized onions perfectly complements savory pierogi.

Traditionally, boiled pierogis can be served with sautéed onions, applesauce, or shkvarki (bits of pork, like cheek or belly, fried in their own fat). The latter may sound gross but it's delicious.

Grill in butter. Deep fat fry. My favorite way to eat a plain cheese pierogi is to saute it slowly over medium heat with butter, then sprinkle with granulated sugar.

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

Sweet Cottage Cheese and Fruit Sauce: This sauce pairs well with dessert pierogi, offering a touch of sweetness. Mushroom and Bacon Sauce: Ideal for meat-filled pierogi, this rich sauce enhances its savory flavor. Horseradish and Mustard Sauce: A classic Polish choice, it gives your pierogi a spicy twist.

If Pierogi could speak Italian, they would be covered in fragrant Marinara, Arrabiata or Puttanesca. These tomato-based sauces go well with Potato & Cheese (Ruskie), Spinach & Cheese or Meat Pierogi. If you're stuffing the dumplings with spicy meat and/or beans, Mexican-style Tomato Salsa will complement them nicely.

The best side dishes to serve with pierogies are boneless pork ribs, caramelized onions, carrots and potatoes, teriyaki pork chops, roasted Brussels sprouts, taco casserole, sautéed mushrooms, cucumber salad, borscht, applesauce, cabbage rolls, kielbasa, sautéed spinach, coleslaw, and corn on the cob.

Melt a tablespoon of butter in a pan on medium heat, then fry up as many pierogies as you want. (Six per person is plenty.) Flip them every few minutes until they're browned on all sides. Serve with scallions and a dollop of sour cream.

How do you make perogies taste better? ›

In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning. Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!

Also called perogi or perogy, Polish pierogi (pronounced pih-ROH-ghee) or homemade pierogies are small half-moon dumplings. They're also chock-full of fabulous fillings. Interestingly, the word pierogi is actually plural. But the singular form pieróg is hardly ever used.

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

Boiling Pierogi is the most popular method of cooking Pierogi because it adds no additional calories to your meal. It also offers a soft, delicate texture which is the more traditional way of eating Polish pierogi.

Similar to ravioli, pierogies do sometimes contain ground meat, but they're also commonly stuffed with creamy mashed potatoes or even fruit. They can be eaten warm, cold, fried, baked, or boiled, and they are served with sauces that won't remind you of any other stuffed dough concoction you've encountered before.

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

Carbohydrates/starch - add substance/body; used as an extender; add energy through carbohydrates. Undercook rice and pastas so they can continue to cook during the baking process. Vegetables - add contrast in color, texture and adds nutrition. The binder is the sauce, which holds ingredients together.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Binders are any ingredient that can help a mixture hold its shape or remain bound together. Traditional binding agents include flour and eggs. The most commonly used food binder is flour.