Thursday, December 29, 2011

Pierogi Casserole

I love pierogies!  My husband made homemade pierogies, once,  a long time ago for a supper club dinner that we had.  If we want pierogies, I'll usually buy the frozen kind, since they're so quick and easy to cook.  I saw this recipe and thought I'd try to make it, since it seemed easier than making home-made dough.  The casserole tasted like a pierogi but unfortunately, it did take awhile to make.  For the amount of time it took, we decided that the frozen ones were just fine for us! I omitted the bacon since I served it with kielbasa.  I also mashed the potatoes with the sour cream, cheese, and onion and just layered the combined potato mixture between the cooked lasagna noodles.

Pierogi Casserole - Seanna Chauvet


5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
1/2 (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

1.Preheat oven to 350 degrees F (175 degrees C).

2.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.

3.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.

4.Cook the lasagna noodles according to package directions and cool under running water.

5.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.

6.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.

Family Rating: 1 1/2 thumbs up! (tasted great, but a lot of work!)

1 comment:

  1. "My husband made homemade pierogies, once, a long time ago... If we want pierogies, I'll usually buy the frozen kind".

    You poor woman... Your husband can and has made them from scratch, but now you resort to buying prepackaged frozen ones?

    It sounds to me like it's time to tell your husband to wake up and smell the coffee, and after he pours a cup - start making some GD pierogies!