Lazy Pierogi Casserole2013-07-03
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- Servings : 6
- Prep Time : 25m
- Cook Time : 45m
- Ready In : 1:10 h
This information is per serving.
This recipe for lazy pierogi casserole was originally submitted to Cookingnook.com by my friend Diane S., who resides in Edmonton, Alberta, Canada.
She says “My DH of Eastern European descent loves this meal!”
I know I would too, as pierogies are one of my favorite meals. This recipe captures the fabulous flavor of that delicious Eastern European treat without all of the hard work of making the dough and sealing each of those delectable little dumplings.
Lazy Pierogi Casserole
- 3 cups mashed potatoes
- 4 medium onions, chopped
- 2 tablespoons oil
- 1/3 cup cheddar cheese
- 3 slices bacon, fried & chopped (or 1/3 cup chopped garlic sausage)
- 2 cups cottage cheese
- 1 egg
- 1/4 teaspoon onion powder
- salt & pepper to taste
- 6 lasagna noodles
- small (160 ml) can evaporated milk
Cook the noodles as directed on the package and set aside.
Chop 3 of the onions and fry in oil they are until soft. Add the fried chopped onions, cheddar and bacon to the mashed potatoes and mix well.
Slice the remaining onion and fry, adding more oil if necessary.
Beat the egg and add to the cottage cheese with the onion powder, salt & pepper.
Grease a lasagna or 7 X 9 1/2 pan and heat the oven to 350°F. Put 2 lasagna noodles in the pan. Spread them with the cottage cheese mixture. Cover with 2 more noodles and top with the potato mixture. Place the last 2 noodles on top and cover with the fried sliced onions.
Pour the evaporated milk over the entire casserole.
Bake 45 minutes at 350°F. Remove from oven and let stand 10 minutes before slicing.
Serve with lots of sour cream.
Give this recipe a try. I think you will love it.
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