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    You are in: Home / Recipes / Pierogie Casserole Recipe
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    Pierogie Casserole

    Average Rating:

     3 Total Reviews

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    • on September 19, 2010

      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.

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    • on May 19, 2010

    • on April 30, 2010

      I made this for lunch today and it was so good. Did remind me of a pierogie and love that it was so easy to make. I did use the Idaho instant potatoes but the flakes in the box not the packets. Went ahead and sauteed some onions and added them to the potatoes before layering and added some salt and pepper. Bubbly cheese, mashed potatoes, and pasta....cant go wrong with this one. Made and reviewed for Pick a Chef Spring 2010.

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    Pierogie Casserole. Recipe by *Parsley*

    Pierogie Casserole

    By *Parsley*
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    Nutritional Facts for Pierogie Casserole

    Serving Size: 1 (26 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 112.5
     
    Calories from Fat 86
    76%
    Total Fat 9.6 g
    14%
    Saturated Fat 6.1 g
    30%
    Cholesterol 29.7 mg
    9%
    Sodium 167.2 mg
    6%
    Total Carbohydrate 0.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    lasagna noodles

    mashed potatoes

    Detailed Nutrition Values About Nutrition Info
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