This pierogi dish is bursting with flavor and is quite filling. In contrast to the typical boring casserole, it is a nice change.
| Prep Time: | 45 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 5 potatoes, peeled and cubed
- ½ cup milk
- ½ cup butter, melted
- ½ pound bacon, diced
- 1 onion, chopped
- 6 cloves garlic, minced
- ½ (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
Instructions
- 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 9×13 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.
Nutrition Facts
| Calories | 626 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 22 g |
| Sodium | 525 mg |
| Sugars | 4 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
This was tasteless. I followed the recipe to the letter. I won’t make it again.
had to tweek it a little but was good starter recipe.
Made this for Christmas Eve dinner and there wasn’t even a spoonful left. Like others, I doubled the potatoes (10) and milk and also mixed the cheese and bacon into the mashed potato mixture. I also used Oven ready Gluten Free noodles so added a bit of extra potato water on top before cooking I assembled the day before and cooked for 1.5 hours
I will make this again. I used large shell pasta since its what we had. Then after layering and forgetting the onion mixture decided to just give it a couple stirs, topped with cheese and a dollop of sour cream when served. Very good.
Added sour cream directly in to mashed potatoes.
between 3-4. I got the top a little crispy but it was yummy if you took that layer off. It seemed like a lot of work but I also am super duper pregnant so that may have something to do with it.
This is very good, even though I had to leave out the bacon. I’m wishing I had replaced the bacon with something, not sure what for my vegetarian diet. Broccoli? Regardless, I’m glad I made it. Maybe next time I will use two smaller pans so hubby can have bacon in his half and I can experiment with my half.
We liked it a lot and it tasted quite like pierogi.
I was really excited about this and really WANTED to like it. I fed this to my husband, two adult sons, and my daughter in laws—all who love pierogis. I had more than 3/4 of this casserole leftover. That does not happen at my house, EVER! You might question if I made it correctly. I did. Not to brag, but I’m a darn good cook! My family always enjoys my cooking. In fact, my husband has a culinary degree, but the family prefers my “down home cooking” that my grandmother taught me. So very sorry to the poster of this recipe. I won’t be making this again. 🙁
Really good. I normally take all day to make perogies, and this was about 1.5 hours from start to eating. Very tasty – check your seasoning so it tastes good to you! Cover when baking for the first 30 minutes.
Awesome recipe! My daughter informed me that it was her fave new recipe!! Only changes were that I added cream cheese to the potato mix as I was a little short on cheddar. Baked for the full 45 mins.
My kids loved it and so did the adults. Devoured the entire casserole in less than 15 minutes.
Nice comforting dinner. Though it’s strange for me to say this, I think it needs a little more cheese and possibly more bacon as well…I made a half recipe in my 8 inch square pan, using whole wheat lasagna noodles. Next time I will ‘salt and pepper to taste’ the potato layers, not the top. Thanks for sharing the recipe!
I forgot to rate earlier so my memory isn’t that fresh, but i do not believe i would make any changes, it was fantastic.
i used this more as a starting point for what to make bf for lunch this week.. i used instant mashed potatoes and made them kind of runny and stirred some bacon ranch dressing into it.. i used chopped up pork chops in place of the bacon.. totally forgot the garlic and used sliced provolone for the cheese.. i also added a couple of layers of mixed frozen veggies to make it a bit healthier.. bf absolutely loved it.. ty for the inspiration
This dish was amazing! Very easy to make and it actually tasted like pierogies. I wanted to make this again after the pan was gone. One of the most amazing dishes I have ever tasted.
I cut down on lasagna noodles
The whole family liked this one and that doesn’t happen very often. My kids even had second helpings!
It was just “ok”. Made it 2 ways.. Followed the recipe exact and also made a pan taking other suggestions and mixing all the ingredients into the potato mix. Mixing everything in the potato’s made a much taster blend. However, my main issue with this recipe is the lasagna noodles. They really are just the wrong texture for this, too thick and bland. I’ll make the potato mixture again (mashed potato’s, bacon, onion, garlic, cheese, salt/pepper) but skip the noodles and it’s a good side dish.
Been making this for years, we all love it!
Loved this recipe. I did combine the bacon, onion, and garlic into the mashed potatoes. Layered it lasagna, potato, cheese, lasagna, potato, cheese, lasagna, cheese. Cooked uncovered for 30 minutes and it turned out great! I actually doubled everything for the potatoes and kept 1/2 the potato mixture to freeze for some great mashed potatoes later.