Pierogie Casserole

READY IN: 30mins
Recipe by coffy_bean

This is one of the first recipes I learned while away at college. Its a very simple side dish or main course. And great to take for a potluck dinner. This recipe freezes nicely and the leftovers are wonderful the next day. If you want, you can sauté onions in some butter and serve on the side. I would recommend using an 8x8 casserole dish and trimming the lasagna noodles to fit, but you can certainly use a 9x13; just add an extra sheet of lasagna to each layer. Enjoy!!

Top Review by TreeSquirrel

Here's how I add my personal take on this recipe. I use two packages of sour cream and chive instant mashed potato mix and stir in all the shredded cheddar into the potato mix, not reserving any for on the top (as I found from experience the cheese cooks too chewy and the noodles on top tend to dry out). Instead, I add a layer of mashed potatoes on top to finish the dish, which I then cook in my toaster oven for 20 minutes. I serve with a dollop of sour cream and fresh cracked black pepper. Easy, quick, and tasty.

Ingredients Nutrition

  • 9 sheets lasagna noodles, cooked to al dente
  • 2 cups sharp cheddar cheese, shredded
  • 2 packets of idahoan mashed potatoes, i prefer these instant potatoes because all you add is water. but you may use any instant mashed pot
  • 1 tablespoon butter, cubed

Directions

  1. Preheat oven to 350.
  2. Cook the noodles to al dente; they will finish cooking in the oven.
  3. make one packet of the potatoes following the microwave instructions.
  4. Place three sheets of the lasagna into the bottom of the casserole dish. Spread the entire first packet of cooked potatoes onto the noodles. Sprinkle about a 1/3 of the cheese onto the potatoes and cover with three more lasagna sheets.
  5. Repeat with other potato packet and 1/3 of cheese.
  6. Top the casserole with the final three sheets of lasagna and the last of the cheese. Dot with butter.
  7. Place in oven and cook until top cheese is melted and bubbly.

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