Easy Pierogi Casserole

pierogi casserole

Lazy person’s pierogi side dish
  • 1 (8-ounce) package oven-ready lasagna noodles (12 noodles)
  • 3 medium potatoes, peeled and cut into large chunks or 2 cups prepared instant mashed potatoes
  • 2 cups small-curd cottage cheese
  • 1 large egg, beaten
  • 1/4 teaspoon plus 1/4 teaspoon onion salt
  • 1 cup shredded Cheddar cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup caramelized onions
  • 1/2 cup dry bread crumbs
  • Sour cream, chopped dill for garnish
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  1. Soak noodles in warm water for 30 minutes, making sure they don’t stick to each other.
  2. Meanwhile, in medium pot, boil potatoes in salted water until tender.
  3. While potatoes are cooking, mix together cottage cheese, egg, and 1/4 teaspoon onion salt, and set aside.
  4. When potatoes are tender, mash them and stir in Cheddar cheese, 1/4 teaspoon regular salt, remaining 1/4 teaspoon onion salt and pepper, and set aside.
  5. Heat oven to 350 degrees. In a 9-inch-by-13-inch pan that has been lightly coated with nonstick spray, place 3 drained noodles horizontally.
  6. Spread cottage cheese over first layer of noodles. Lay down another 3 noodles.
  7. Spread mashed potato mixture evenly over second layer of noodles. Cover with another 3 noodles.
  8. Spread 1/2 cup caramelized onions evenly over the third noodle layer. Cover with remaining 3 noodles. Mix remaining 1/2 cup onions with bread crumbs and spread over the top of the last noodle layer.
  9. Cover casserole dish with foil and place on pan to catch drips. Bake for 30 minutes or until dish is bubbly. Uncover and bake 5 minutes more. Let stand 10 minutes before cutting into squares as for lasagna. Serve with sour cream and chopped dill, if desired.

Make Ahead: Prepare recipe as directed. Do not bake. Cover with plastic wrap , then foil. Refrigerate up to 24 hours or freeze up to 2 months. When ready to bake, remove plastic wrap and replace foil. Bake refrigerated casserole about 40 minutes and frozen casserole about 1 1/2 hours.


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