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My review
Pierogi Casserole
Seanna Chauvet
"Full of flavor, this pierogi casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole."
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Ingredients
1 h 30 m servings 626 calsOriginal recipe yields 8 servings (1 9x13-inch casserole)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
- Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
- Cook the lasagna noodles according to package directions and cool under running water.
- Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 626 calories; 40.7 g fat; 48.2 g carbohydrates; 18.6 g protein; 93 mg cholesterol; 525 mg sodium. Full nutrition
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Reviews
Read all reviews 241323 Ratings
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Most helpful positive review
4/14/2004
Here is what I did (my mom makes a dish similar to this)and it came perfect, first of all double the potatoes (to 10) milk (to 1 cup) and butter (to 12 TBS) when the potatoes are mashed mix into...
Most helpful critical review
11/5/2011
I made this as it was stated and found it good, hearty and filling, but slightly heavy ( with the noodles ). and i missed the sour kraut, ( again another thing taught by Grandma ) , since we use...
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4/14/2004
Here is what I did (my mom makes a dish similar to this)and it came perfect, first of all double the potatoes (to 10) milk (to 1 cup) and butter (to 12 TBS) when the potatoes are mashed mix into...
7/25/2007
I changed the method for this recipe quite a bit, so I hesitate to review it. I can't resist though because it was so good! Here's how I made it. First I doubled the recipe, but still used a 9x1...
2/10/2006
Very good! I made this as a side dish for my Super Bowl party (GO STEELERS). I didn't follow the exact directions of the recipe. I folded the bacon, onion and garlic combination into the mashed ...
1/2/2006
My family loved this. I usually spend hours in the kitchen making pierogis with my mom and this was a perfect substitute. It became my kids favorite in minutes and they wanted more. I blend t...
1/24/2007
This is a great recipe. I cheated and used instant potatoes and substituted shredded marble for the cheddar so the taste wouldn't be quite as sharp. I baked it for 20 minutes covered with alumin...
11/27/2006
We loved this recipe. It was easy to make and had all the flavor of the labor intesne pierogi. We also added a layer of sauerkraut.
10/10/2001
I have to admit, I was a little weary of trying this recipe...but it really turned out really good. I added mushrooms and topped it with sour cream. Hubby says he would like to have it again...
8/20/2002
Nice dish and loved by my family. After reading the other reviews I decided to make a cheese sauce for the top of the casserole to eliminate the problem of the noodles drying out. I simply made ...