If it wasn't for The Great Minnesota Recipe, I may have never thought to create a hot-dish inspired by my Godmother, Tona's pierogi! If you don't know what a hot dish is, it is basically a casserole. Although they were not really made much in my house growing up (my dad didn't like them), hot dishes are a staple in the Midwest. They typically have meat, vegetables, a starch and a binder like cream of mushroom soup - no judgment - well, a little. When I was charged with the task of creating an original hot dish, I wrote out four ideas in a short time by just thinking about some of my favorite dishes growing up on the Iron Range in Northern MN. (continued below picture)
My dear friend, Mike Kalnbach was my sous chef for the competition. We were classmates from 1st - 12th grade. He was one of my favorite people when I was a kid and that is still true now that we are 50 years old. oxox Also pictured is this absolutely sinful, carb on carb, cheesy we love pierogi hot dish!!
First, I thought about reuben's and how much I loved Tona's reuben's! "Where Reuben!? Hot dish" was born. I love this one and I can't wait to share it with you. Then, I thought about Tona's pasta frijole! This would be a nice, lighter hot dish as far as hot dishes go. I will share this one later too. The pasta and sauce route has been done so many ways - Ghoulash in particular! Then it hit me. Pierogi!! Oh my gosh did I love love love Tona's pierogi!! I am sure it was also because these were only around during the holiday's and cold winter months. They are labor intensive and Tona would make a lot and freeze them. At first she would make potato pierogi and sauerkraut pierogi. As the years went on, she began making potato and cheese pierogi and serving warmed sauerkraut on the side. She boiled them first, then put about a dozen in a baking dish with lots of nobs of butter and a bunch of diced, sweet onion! They'd bake for like 30 minutes. So I made about three of my hot dishes before the competition. The first one was honestly a love at first sight/taste situation! I was so excited that the taste of my Godmother's pierogi was achieved in less than 2 hours. I have made pierogi in my adult life. I made them when I lived in Namibia, Africa so my friends could try them. I have made them with my mom. They are an all day endeavor. What I really love is that this hot dish can be served as a vegetarian dish if you omit the Porketta or other protein garnish. Meat on top or not, I highly recommend serving this hot dish with a side of arugula and a lemon wedge!
I love making them in individual ramekins. The only difference is shaping the pasta dough into the shape of whatever you use to bake them in. Be sure to brush the baking dish - whichever one you use - with some butter. See that beer-cheesy glaze on top! Ooofffdie!!
This one was made in a 9x13 and topped with unctuous, pulled Porketta. If you don't want to make Iron Range style Porketta, I recommend sourcing yours at Fraboni's!!! They have a cooked, pulled Porketta! All you have to do is heat it up.
(Click here for Fraboni's - https://www.frabonisdeli.com )
I dressed up the pierogi hot dish for a SIN CITY contest. Let me say, that salty, caviar on top is a delicious touch! Don't forget some Rose'. :)
I would love to hear from you if you ever decide to try this recipe. It is heavy, so it is a good winter dish. However, it is also an awesome side to share at a dinner or event! Layers of homemade pasta, herby, handmade mashed potatoes with sauerkraut (I can't even tell you how many people have said to me, "I usually don't eat sauerkraut, but damn, that was good!!") and sweet, diced onions folded into the filling, a delicious, creamy cheese sauce (I love adding beer to make it a beer cheese), and fresh garnishes to cut the fat. Today, I 'google searched' Pierogi Hotdish for the first time and I saw some "Pierogi Casseroles." Many of them were made with dried noodles like penne or elbow Mac! You do you boo - but I highly recommend the homemade layers of pasta. I promise you it's easy peasy. Have your kids help.
Here is where you can find my "We Love Pierogi" hot dish recipe:
I love you Tona! I am sure heaven is that much more full of joy with you there! Whenever I think of you, I think about you and Swanny together near a beautiful garden.
My Godparent's, Tona and Swanny Swanson. All of my love to you both.
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