If publishing or referencing this recipe on other websites, you may only copy/paste the list of ingredients; you must link back to this post for the directions (as in “Get The Directions Here” and include the correct link to this page as your original source). Share LINKS ONLY on social media: do not post the full recipe (ingredients and directions). Original content, including my recollections, stories, and nostalgia are Copyright 2010 to Present, Lori Fogg, All Rights Reserved and may not be used without express written permission.
“Tis the season for potlucks and picnics and being the good Coal Cracker that I am, pierogi are always at the top of my list, but home-made is difficult at times for me since my Rheumatoid Arthritis has made itself a daily nag.
I often opt for this easy casserole version with all the familiar flavors of potato and cheese pierogi without the labor-intensive and time-consuming work.
To really cut down on time, I use left-over mashed potatoes in this recipe! Super-easy, fast to assemble, and only 6 ingredients!
Instead of layering slices of cheese, you can mix some in with the mashed potatoes: farmer’s cheese, pot cheese, shredded cheddar, or even sour cream and chives work well — add to your taste. This is a versatile recipe.
Easy Pierogi CasseroleCourse: EntreesCuisine: Eastern European, Coal RegionDifficulty: Easy
The flavors of traditional potato and cheese pierogi in an easy-to-make layered casserole that starts with lasagna noodles and left-over mashed potatoes.
16 ounces lasagna noodles, cooked according to package directions, drained and laid out on towels to dry
6 cups mashed potatoes
18 slices processed American cheese
1/2 cup (1/4 pound) butter sliced in 15 thin slices
2 large sweet onions, finely chopped (may skip the fresh onions and use 3 Tablespoons onion flakes – sprinkle the flakes as directed for the sauteed onions in the directions)
2 to 3 Tablespoons additional butter to saute onion
Salt and pepper to taste
- Saute the chopped onions in the 2 or 3 Tablespoons of butter until soft and lightly golden brown (do not burn). Season with salt and pepper to taste. Set aside.
- Spray a 9 x 13 baking dish with nonstick spray.
- Lay 3 to 4 cooked lasagna noodles in one layer, overlapping slightly as needed, in the bottom of the baking dish.
- Spread 2 cups of mashed potatoes evenly over the noodles. (Potatoes spread easier if warm.)
- Sprinkle 1/3 of the cooked onions evenly over the potatoes (or the onion flakes if using)
- Layer 6 slices of American cheese and 5 thin slices of butter.
Repeat these layers twice more, for a total of three layers.
- Cover with foil and bake at 350 degrees for 25 – 30 minutes or until cheese is melted.
- Instead of layering slices or cheese, you can mix some in with the mashed potatoes: shredded cheddar, or use sour creanand chives — add to your taste. This is a versatile recipe.
- Keep foil from sticking to the cheese in the casserole by spraying lightly with cooking spray.