Skip to main content New<> this month
Get the Allrecipes magazine

Pan Pierogies

Rated as 4.35 out of 5 Stars
15

"Fun and easy alternative to the old-fashioned, labor-intensive pierogie. Kids love this!"
Added to shopping list. Go to shopping list.

Ingredients

servings 423
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13 inch baking dish.
  2. Saute onions in the butter until translucent and soft.
  3. Cook and drain lasagna as per package directions.
  4. Make potatoes as per package directions for 12 servings. Combine the onions with the potatoes.
  5. Place a layer of noodles over the bottom of the baking dish. Cover with a layer of potatoes, sprinkle with cheese and pats of butter. Repeat ending with noodles sprinkling top with cheese and butter. Bake at 350 degrees F (175 degrees C) for 1 hour.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 423 calories; 21.3 43.1 16.1 60 308 Full nutrition

Explore more

Reviews

Read all reviews 78
  1. 88 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe as written is kind of bland. Here's my tips to spruce it up. The key to this recipe is the POTATOES. Don't use the instant! Make the potatoes exactly like you would to make your ...

Most helpful critical review

I don't think this recipe comes anywhere near replacing a genuine Pierogie recipe or is even in a Pierogie category. It is not a "keeper" for me.

Most helpful
Most positive
Least positive
Newest

This recipe as written is kind of bland. Here's my tips to spruce it up. The key to this recipe is the POTATOES. Don't use the instant! Make the potatoes exactly like you would to make your ...

Try using large sea shells and velvetta cheese (and real potatoes of course) Simply cook the shells according to package directions, mash potatoes, add milk velvetta and butter, stuff shells,pu...

I too have been making a version of this for years - if I have real mashed potatoes leftover, I use them, but mostly I use the instant mashed potatoes, because its quick. While I learned to mak...

This is really truly a delicious, easy, fantastic recipe. I've made it many times in varying ways. You can simply layer any cooked pasta and mashed potatoes in the same manner as this recipe a...

I found this recipe quite tasty and it was a huge hit! I used the no boil lasagna noodle& homemade mashed potstoes. In my potatoes I used a bit of garlic powder, salt & pepper. I also added F...

Like many reviewers have said before me, as-is this quite bland. Definitely don't use the instant mashed potatoes unless you already have them on hand (why would you?!). I made my own mash; sinc...

My family, especially the hubby, really liked this. We love pierogies, but never seem to have enough to satisfy the family, so this recipes does the trick. It really does taste like pierogies....

DO NOT use potato flakes! Trust me--make your own mashed potatoes just like you would for thanksgiving, and add a thin layer of ground beef between the mashed potatoes and cheddar. It's great.

This is so easy to make. My whole family loved it. I made it just as written. This is so good, I plan on making it for a potluck supper next.