slow cooker pierogie casserole

slow cooker pierogie casserole
  • 3 tablespoons butter
  • 1 head cabbage, chopped
  • 1 onion, chopped
  • 1 pound bacon
  • 4 (16.9 ounce) packages frozen pierogies
  • 3 tablespoons butter


  1. Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Stir in the cabbage and onion. Cook and stir until the cabbage is tender, about 20 minutes.
  2. 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.
  3. 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.
  4. Place the remaining 3 tablespoons of butter into a slow cooker. Gently combine the pierogies, cabbage, and bacon; and place into the slow cooker. Cook on Low for 3 hours before serving.

04/02/2017
slow cooker pierogie casserole, Casseroles recipe PT10M PT2H 6 435 calories

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