Easy Pierogi Casserole


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“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 Casserole

Course: EntreesCuisine: Eastern European, Coal RegionDifficulty: Easy
Cooking time

30

minutes

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.

Ingredients

  • 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

Directions

  • 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.

Notes

  • 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.
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