Cheesy Pierogi Casserole
Description
Kluski noodles are the base of this deconstructed pierogi casserole loaded with bacon, onion, cabbage, and two kinds of cheese.
Ingredients
•
1/2 pound bacon
•
1 (8 ounce) package kluski noodles
•
3/4 cup chopped onion
•
4 cups shredded cabbage
•
1 (12 ounce) container cottage cheese
•
10 ounces Muenster cheese, cubed
•
1/4 teaspoon dried dill weed
•
salt to taste
•
2 tablespoons butter
•
1/2 cup bread crumbs
•
1/4 teaspoon paprika, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
3
In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
4
Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
5
Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
6
Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
7
Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.