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Verenike Casserole for the Slow Cooker

Verenike Casserole for the Slow Cooker

  • Prep

    10 m
  • Cook

    5 h
  • Ready In

    5 h 10 m
Kay_girl

Kay_girl

Being Russian Mennonite, I grew up eating Verenike (Cheese Pockets). I recently was given this great recipe for the slow cooker so I don't have to spend the time to make the yummy goodness.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1179 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  1. Mix together the cottage cheese, eggs, sour cream, evaporated milk, ham, salt, and pepper in a bowl until thoroughly combined. Pour about half of the mixture into the bottom of a slow cooker. Layer the noodles over the cottage cheese mixture, breaking as needed to fit; top with the remaining cottage cheese mixture.
  2. Cook on Low until the noodles are cooked through, 5 to 6 hours.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kim C.
15

Kim C.

4/13/2011

Don't be afraid to try this! I read some bad reviews, but I really liked the taste of this. In contrast to one reviewer, I had no problem finding a 24 ounce carton of cottage cheese at the grocery store. Instead of lasagna noodles, I used a 12 ounce bag of whole wheat wide noodles (like egg noodles). I also lightened other ingredients by using fat free evaporated milk and lean ham. I cooked it in the slow cooker and it really tasted delicious. I was surprised, however, by the texture...everythig kind of melted together and looked like some sort of pudding or something. It was not what I was expecting. But it really was very tasty! I would actually give it about 4.5 stars.

Lillian
8

Lillian

1/24/2012

I was a little nervous about making this one after reading the reviews, so I decided to just make some small changes! I added caramelized onions that I sauteed with salt & pepper. I also didn't cook on low for 6 hours...I cooked it on high for 3 hours because I needed it done quicker! I used smoked ham and added shredded cheddar ontop. And I also sprinkled it with fresh chopped chives for color! This was pretty good! I just wish it was more creamy instead of brothy! But I would make this again!

Brian W
8

Brian W

6/2/2010

Came out too "eggy" and goopy. Also, prone to scorching: must NOT be cooked even a little too long. Not impressed.

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