These take less time, easy to increase quantity and freeze well w/o having to add butter to keep from sticking together...
I hope you'll give them a try and that you'll find them to be really good and easy! ?
- 6 qt
- boiling water
- 1 box
- jumbo pasta stuffing shells (20-28 in box)
- 3-4 c
- mashed potatoes (make your own or use frozen, prepared)
- 1/2 c
- finely diced onion
- 1/2 c
- sour cream (can sub french onion dip)
- 8 oz
- shredded cheese (mexican blend, cheddar, or your choice
- 1/2 tsp
- salt (or to taste)
- 1/2 tsp
- pepper (or to taste)
- 1-1/2 stick
- butter, cut in small pieces
- 1 medium
- thinly sliced onion (i use mandoline to make it paper thin so they cook up faster)
- 1/2 lb
- bacon, chopped & fried crispy & drained
- 6 oz
- cremini mushrooms, cleaned & chopped
- 1 can(s)
- sauerkraut (14.5 oz), drained
How to Make Pierogie Shells
- 1Preheat oven to 350°F.
- 2In large pot, bring 6 quarts water to a boil. Cook shells, uncovered, for 5-6 minutes; drain well in colander. The shells should just be soft enough to 'flex' them, not cooked tender. Set aside.
- 3Peel and cook potatoes until tender; drain well, return to pan and heat a few minutes to eliminate any excess moisture.
- 4Mash potatoes well; add sour cream, onions, shredded cheese, salt & pepper. Using an electric mixer, blend and mix in the cheese. Let set for about 5-10 minutes so cheese melts into potatoes and stir again to make sure it’s well combined.
- 5In 13” x 9” x 2” pan or baking dish, place the half stick of butter; set pan in oven a few minutes to melt the butter. Remove from oven and set aside.
- 6Fill each shell with potato mixture just even to top. Repeat with all shells and arrange in prepared pan.
- 7Thinly slice the medium onion and separate into rings; just sprinkle them over tops of shells and top with remaining butter pats.
Bake @ 350°F, covered with foil, for about 25 min.; then remove foil and bake 5-10 min longer uncovered.
- 8Serve w/ additional sour cream for topping, if desired. I also sometimes use French Onion Dip in place of sour cream; it gives a little zip to it!
To Freeze: Put slightly cooled shells in zipper-style freezer bags or containers. They will not stick together too much, but you can add a little olive oil (few drops only) to help them stay separated.
- 10NOTE: I do another version of these shells, filling is sauerkraut, chopped bacon & mushrooms...chop 1/2 lb bacon & cook til crisp; drain & set aside. Clean and chop 6 oz. cremini mushrooms. Drain a small can of kraut, put in nonstick skillet & heat through, adding in bacon & mushrooms. I put a thin layer of the kraut mixture in bottom of casserole, then fill shells with mixture and bake, covered, for about 30 minutes. Pictures are included here...enjoy! It's a really nice change from the ordinary!