Wednesday, May 9, 2012

Crockpot Pierogie Casserole

A fabulous recipe for comfort food!  I usually make this on New Years Eve.  The slow cooker is not necessary, if you need a quick meal...but using the slow cooker does marry all the flavors together.

1 lb bacon
1 head of cabbage, coarsely chopped
1 onion, chopped
4 boxes of 16.9 oz packages of frozen pierogies

Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.  Drain the bacon slices on a paper towel-lined plate.  Cut the bacon into bite-sized pieces; set aside.

Retain the bacon drippings and add the cabbage and onion to the pan.  Cook and stir until the cabbage is tender, about 20 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Once the water is boiling, stir in the pierogies and return to a boil.  Cook until the pierogies float to the top, about 5 minutes; drain.

Gently combine the pierogies, cabbage and bacon; place into the slower cooker.  Cook on low for 3 hours prior to serving.


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  1. I've never try a pierogie before. Very simple recipe to try. :) It'll be so handy for weeknights when I crave for comfort food.

  2. We do something similar, but in the oven. We use onion, tomato sauce, cheese and turkey pepperoni with the pierogies and bake it. So good for a quick dinner!

  3. I love pierogies! I grew up in Canada and we used to eat them all the time. Not many people in Iowa know what they are. I found your recipe through Beyer Beware's link today. My recipe is the Shrimp, Feta and Roasted Tomatoes. Have a great week.

  4. We love pierogies!! Thanks for coming to our "Strut Your Stuff Saturday." We would love to see you again next week!! -The Sisters

  5. Yum! Pierogies are so good! Please link up to Foodie Friday