Our Traditional Pierogies

"We have these pierogies every year for Christmas and even though it might sound strange it is one of our family's favorites. You don't even have to wait for Christmas! Just a note.. We usually make 2 casserole dishes full and it is enough for almost 40 people."
 
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Ready In:
1hr 15mins
Ingredients:
5
Yields:
1-2 casseroles
Serves:
20-40
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ingredients

  • 1 kg pierogi (your favorite kind)
  • 1 liter whipping cream (liquid)
  • 6 tablespoons butter or 6 tablespoons margarine
  • 1 medium onion, chopped
  • salt and pepper
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directions

  • Preheat oven to 350°F
  • Lightly grease one large or two small baking dishes.
  • Boil the pierogies in batches until mostly cooked but not completely cooked.
  • Place one layer in the baking dish with half the onions and dot with 3 tbsps. marg. or butter.
  • Repeat layers, sprinkling with salt and pepper.
  • Fill the baking dish not quite to the top with the whipping cream and place on a baking sheet as this helps prevent leaking onto the bottom of the oven.
  • Cover and bake for 30 to 45 minutes or until pierogies are fork tender.

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Reviews

  1. I made this in a giant turkey roaster. I used chives instead of onions. I used 6KG of perogies and I figured on 4 L of cream, but I could only fit just under 2 Litres in! I did layer my perogies close together, to fit them all in. It turned out really good! I'm not usually a fan of pergies without sour cream and bacon bits but these were perfect as is. Everyone loved them and they were fine as leftovers. The cream does not thicken but it kind of coated the perogies anyways, and they were delicious. Thanks a lot!! (Now, what will I do my extra 2 litres of cream? haha)
     
  2. This was very easy to make. My guests thought it was fantastic. I sauted the onion first in the butter and then put it on the pierogis. I was surprised to find that the cream did not thicken, so the sauce remained as thin as it was right from the carton. I would have preferred the sauce to be thicker and to coat the pierogis.
     
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Tweaks

  1. I made this in a giant turkey roaster. I used chives instead of onions. I used 6KG of perogies and I figured on 4 L of cream, but I could only fit just under 2 Litres in! I did layer my perogies close together, to fit them all in. It turned out really good! I'm not usually a fan of pergies without sour cream and bacon bits but these were perfect as is. Everyone loved them and they were fine as leftovers. The cream does not thicken but it kind of coated the perogies anyways, and they were delicious. Thanks a lot!! (Now, what will I do my extra 2 litres of cream? haha)
     

RECIPE SUBMITTED BY

Hi; I am the proud mother of a very healthy, very active soon to be 10 month old boy. I spend alot of my time being amazed at everything he does because he is my first child and I guess the novelty hasn't worn off yet. I love to cook and try new dishes and I really love to bake. I guess you could say collecting recipes is my hobby along with music and playing the piano which I have been doing for a ver long time. My birthday is in August and some days when I look at my 15 year old nieces I feel REALLLLLLLL OLD! I'm actually not too old yet but boy can a body feel it some days. Let's see.... my pet peeves are ignorance and intolerance and people who are just downright rude for the sake of being rude. I'm very passionate about my son and love spending time with my friends and family. Well that's all for now.
 
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