BEST AND PERFECT PIEROGI CASSEROLE
We love pierogis and this casserole is a modern rendition of the traditional meal. It really tastes like a pierogi. The layers of pasta and potatoes are cheesy and delicious. As if that wasn’t decadent enough, buttered onions are mixed into the potatoes and baked on top. Oh my… This is a savory dish that’s warm and comforting. Your family will love it.
Tried this for the first time tonight! The whole family really enjoyed it. (I have very picky eaters). I used the recipe as is with exception to the type of pierogies. I found some loaded baked potato flavored pierogies and they worked great.
Full of flavor, this pierogi casserole is nothing short of rich and hearty. It’s a wonderful change from the usual humdrum casserole.
I changed the method for this recipe quite a bit, so I hesitate to review it. I can’t resist though because it was so good! Here’s how I made it. First I doubled the recipe, but still used a 9×13 pan to make a thick casserole. I mixed the cheese in with the hot mashed potatoes to make a filling more like what I am used to in a pirogi. For the assembly, I layered 1/4 of the mashed potatoes, then a little bit of the onion mixture, and then noodles. Repeated four times, ending with onion mixture on top. Because I was making this for a number of meals, I lined the 9×13 pan with foil first, and after assembly, chilled it in the fridge. When chilled ans solid, I turned the whole casserole out of the pan, removed the foil, cut the casserole in quarters, wrapped each quarter for the freezer and froze them to bake later. Worked great! The only change I would make is to make twice the amount of onions this recipe calls for and perhaps omit or cut back on the bacon. Served with sauteed shredded cabbage and fruit salad.
Very good! I made this as a side dish for my Super Bowl party (GO STEELERS). I didn’t follow the exact directions of the recipe. I folded the bacon, onion and garlic combination into the mashed potatoes. I then layered it with the cheddar cheese. I also added a layer of noodles to the bottom of the pan, because it didn’t say to. I covered the pan with foil and baked it for 30 minutes so the noodles would not get hard. I then took the foil off the dish and baked it uncovered for an additional 15 minutes.
10-12 medium potatoes, peeled and mashed
2 bag(s) cheddar cheese, shredded; 8 oz each
2 1/2 stick butter or margarine
2 medium onions, diced
1 lb lasagna noodles, cooked
1. Cook noodles according to package.
2. Cut potatoes into equal chunks.
3. Add potatoes to boiling water and cook until tender.
4. While your potatoes are boiling, saute onions in butter until soft.
5. Mash your potatoes while hot.
6. Add in cheese and beat with mixer.
7. Add 1/3 of the onions/butter mixture to the potato mixture and salt and pepper to taste.
8. Preheat oven at 350. Generously butter a 9×13” baking pan/dish. Place a layer of cooked noodles to cover bottom of pan.
9. Then a layer of potato mixture.
10. Repeat ending with noodles …