Pierogi Noodle Casserole

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READY IN: 50mins
Recipe by Artsy Chef

Found this in the local paper. This is sort of the WV take on the PA pierogi's. It is a common dish for tailgating (or for church pot lucks!). I haven't played with the recipe yet to see what can be done with other common pierogi ingredients.

Ingredients Nutrition

  • 1 lb egg noodles (1 bag)
  • 1 cup butter
  • salt (to taste)
  • pepper (to taste)
  • 1 large sweet onion (Vidalia)
  • 1 (7 1/4 ounce) box instant mashed potatoes with four cheeses
  • 2 23 cups water (for mashed potatoes)
  • 1 13 cups milk (for mashed potatoes)
  • 4 tablespoons butter (for mashed potatoes)


  1. Boil egg noodles until al dente. Drain. Add salt and pepper to taste. Melt 1 stick butter into the noodles.
  2. Cook instant mashed potatoes using water, milk, and butter as required by the instructions on the box. Use whole box.
  3. Chop onions. Melt 1 stick butter in saute pan and saute onions till soft.
  4. In casserole pan, layer 1/2 of the noodles. Then layer 1/2 of the onions. Then layer all the potatoes. Top with remaining layers of noodles and onions. Pour all juices/butter over casserole.
  5. Bake at 350 F for 30 minutes.

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