how-to: pirogie casserole, now with pictures! come and get it!
12-07-2007, 08:35 PM
#1
0.0 BAR
Thread Starter
Join Date: Apr 2006
Posts: 0
how-to: pirogie casserole, now with pictures! come and get it!
it's rather simple, leftovers are usually a good place to get most of the ingredients.
you're gonna need something like a cake pan, or glass pan, 13x9 or so will do. i personally use a vollrath halfpan,
real potato mashed potatoes are the key here, but trio or another delicious instant (not really an oxymoron, trio makes some of the best instant mashed on the ------- planet)
^^real potatoes boiling. i mashed them afterwards, added paprika/parsley to them, no salt or pepper. still added milk/margarine when mashing
so to start, dump bagged egg noodle, rotini, whatever you have to use for pasta, into the bottom of the pan, about 1/4 of the pan deep. add this pasta to boiling water, or make extra, and just use what you need to cover the bottom third.
love rotini, so i made extra, plus i can make this recipe without measuring, it's very visually easy.
THEN, take a saucepan, skillet, or even the noodle pot, and add in two or three huge ------- onions (about 3-4 cups), chopped, in half, quarter, whatever, as long as they're sliced.
melt a stick or a stick and a half (that's 1/4 or 3/8 of a lb) of butter, margernine, ------, butter AND margerine, whatever floats your taste boat. a stick and a half works better, but not better FOR you. throw onions in with it, cook them until soft. i added season salt to the onions. i added a cup of water to help steam the onions soft
dump onion/butter mix on top of noodles, trying to keep it somewhat ------ out. you can also throw in bacon, spinach, broccoli, whatever else you want, cept cheeses. you can keep this layered, or mix it in. up to you, it'll cook either way.
i added about a cup and a half of cabbage, chopped, and 2 THICK bacon slices, to the onion pan, after i dumped the onions on the noodles.
next, take half of your potatoes. ------ them out the best you can across the noodle mix.
add your cheese on top of this part,
then the rest of the potatoes, with some extra, but not alot, of cheese.
.
you can salt/pepper/spice/modify it to your tastes, salt and pepper usually works well when added to the onions. season salt works better for taste.
cook covered for 15mins in an oven at 350-400, depending on your pan size, etc. take foil/lid off, cook like 10-25 more until top starts to turn a gold color, and pull that ****** out. let sit for a few, and eat!
i dont have it updated for post-cooking, as 5 people knocked off a little over half of the pan. cooked it at 375 covered for 20mins, turned it down to 360, cooked for about another half hour. top of it will have a bread-like feel, as in hard.
you're gonna need something like a cake pan, or glass pan, 13x9 or so will do. i personally use a vollrath halfpan,
real potato mashed potatoes are the key here, but trio or another delicious instant (not really an oxymoron, trio makes some of the best instant mashed on the ------- planet)
^^real potatoes boiling. i mashed them afterwards, added paprika/parsley to them, no salt or pepper. still added milk/margarine when mashing
so to start, dump bagged egg noodle, rotini, whatever you have to use for pasta, into the bottom of the pan, about 1/4 of the pan deep. add this pasta to boiling water, or make extra, and just use what you need to cover the bottom third.
love rotini, so i made extra, plus i can make this recipe without measuring, it's very visually easy.
THEN, take a saucepan, skillet, or even the noodle pot, and add in two or three huge ------- onions (about 3-4 cups), chopped, in half, quarter, whatever, as long as they're sliced.
melt a stick or a stick and a half (that's 1/4 or 3/8 of a lb) of butter, margernine, ------, butter AND margerine, whatever floats your taste boat. a stick and a half works better, but not better FOR you. throw onions in with it, cook them until soft. i added season salt to the onions. i added a cup of water to help steam the onions soft
dump onion/butter mix on top of noodles, trying to keep it somewhat ------ out. you can also throw in bacon, spinach, broccoli, whatever else you want, cept cheeses. you can keep this layered, or mix it in. up to you, it'll cook either way.
i added about a cup and a half of cabbage, chopped, and 2 THICK bacon slices, to the onion pan, after i dumped the onions on the noodles.
next, take half of your potatoes. ------ them out the best you can across the noodle mix.
add your cheese on top of this part,
then the rest of the potatoes, with some extra, but not alot, of cheese.
. you can salt/pepper/spice/modify it to your tastes, salt and pepper usually works well when added to the onions. season salt works better for taste.
cook covered for 15mins in an oven at 350-400, depending on your pan size, etc. take foil/lid off, cook like 10-25 more until top starts to turn a gold color, and pull that ****** out. let sit for a few, and eat!
i dont have it updated for post-cooking, as 5 people knocked off a little over half of the pan. cooked it at 375 covered for 20mins, turned it down to 360, cooked for about another half hour. top of it will have a bread-like feel, as in hard.
12-07-2007, 10:04 PM
#2
0.5 BAR
Join Date: Jul 2007
Posts: 155
Re: how-to: pirogie casserole
my mom makes this, basically anyway, she calls it "lazy perogie casserole" and she does lasagne noodles-mashed pots-lesagne noodles-cottage cheese-lesagne noodle-sauteed onions+oven for a bit then eat, its hella good
12-08-2007, 04:13 PM
#8
3.0 BAR
Join Date: Jun 2005
Posts: 2,753
Re: how-to: pirogie casserole
damn its so heavy.... im full after only two servings. but it was pretty good. i forgot to add some kind of seasoning but it was still good. i used 2 big onions, 2 whole sticks of real butter, 4 pounds of potatoes (ended up having just enough after scraping the bowl clean), and some regular odd shaped pasta noodles. it was really good. had to make a separate batch with no onions cuz my friend wont touch a vegetable.
12-08-2007, 04:26 PM
#9
0.0 BAR
Join Date: Dec 2003
Posts: 0
Re: how-to: pirogie casserole
Originally Posted by wafflesincars
can we compile and sticky all the recipes?
