This pierogi casserole recipe has all the flavor of traditional pierogi except that it is made lasagna style.
As a Pittsburgher, I’ve been lucky enough to have some of the best homemade pierogis from some of the finest cooks. Recipes handed down from generation to generation.
I wouldn’t try to compare this dish to their fine recipes. However, it does have similar flavors and it’s really easy to make.
I started with lasagna noodles instead of making my own dough. I did boil these noodles. No-boil noodles need to have extra liquid in your dish for them to work so I generally don’t use them.
Lots of onions are needed in this dish, but I do think that you could add even more if you want.
Layers of mashed potatoes with white cheddar mixed in. Topped with golden brown onions and butter give you all that delicious comfort food flavor of pierogis.
This would be great as a side dish at a holiday meal with ham or any pot luck party.
- 9 lasagna noodles boiled
- 5 cups mashed potatoes
- 3.5 cups shredded sharp white cheddar cheese
- 2 large sweet onions approx. 3 cups
- 1/2 cup butter
- Preheat oven to 350 degrees
- Saute onions in 2 tablespoons of butter until golden brown. Add remaining 6 tablespoons. Once the butter has melted remove from heat.
- Spray an 8 x 8 inch casserole dish with vegetable spray
- Layer three cooked lasagna noodles on the bottom
- Mix 3 cups of the cheese with the mashed potatoes reserving 1/2 cup for the top.
- Spread 1/3 of the potato and cheese mixture on top of the noodles
- Spread 1/3 of the onion and butter mixture on top of the potatoes.
- Repeat with noodles, potatoes and onion mixture twice.
- Top with reserved 1/2 cup of cheese and bake in the oven for 30 minutes.
- Remove from oven. Cool and serve.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 587 Total Fat 36g Saturated Fat 18g Trans Fat 2g Unsaturated Fat 12g Cholesterol 85mg Sodium 884mg Carbohydrates 48g Fiber 4g Sugar 5g Protein 19g