Slow Cooker Pierogie Casserole recipe
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Ingredients
- 3 tablespoons butter 1 head cabbage, chopped 1 onion, chopped 1 pound bacon 4 (16.9 ounce) packages frozen pierogies 3 tablespoons butter
Nutrition Info
- 578.8 caloriescarbohydrate: 78 gcholesterol: 53.4 mgfat: 20.6 gfiber: 7.9 gprotein: 21 gsaturatedFat: 8.1 gservingSize: -sodium: 1197.4 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Pierogie Casserole
Directions
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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.
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.
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.
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.