Lazy Perogi Casserole
Indulge in the ultimate comfort food with this Lazy Pierogi Casserole, a hearty fusion of pierogi-inspired flavors layered in a casserole for a stress-free spin on the classic dish. Perfect for busy weeknights or family gatherings, this recipe combines tender lasagna noodles, creamy mashed potatoes infused with sour cream, cheddar cheese, and a savory blend of sautéed onions, garlic, and optional crispy bacon. With layers of gooey, cheesy goodness and a golden, bubbly topping, this casserole delivers all the indulgence of traditional pierogies in a fraction of the time. Ready in just over an hour and serving up to eight, it’s a versatile dish that’s easy to prepare and even easier to love. Don’t forget the final touch of fresh green onions for added color and flavor! Ideal for fans of comfort food casseroles, this recipe is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 5 large Russet potatoes
- 0.5 cup Butter
- 0.75 cup Sour cream
- 2 cups Shredded cheddar cheese
- 1 large Onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Milk
- 6 slices Bacon (optional)
- 3 stalks Green onions
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Peel and chop the potatoes into large chunks. Boil them in a pot of salted water until fork-tender, about 15 minutes.
While the potatoes are boiling, cook the lasagna noodles according to package instructions until just al dente. Drain the noodles and lay them flat on a baking sheet to prevent sticking.
Finely dice the onion and sauté it in 2 tablespoons of butter over medium heat until soft and translucent. If using bacon, cook the slices until crispy, then crumble into small pieces.
Once the potatoes are cooked, drain them and mash them in a large bowl with the sour cream, 0.25 cup of melted butter, milk, 1.5 cups of cheddar cheese, salt, black pepper, and garlic powder. Mix until smooth and creamy.
In the prepared baking dish, layer four lasagna noodles to cover the bottom. Spread one-third of the mashed potato mixture evenly on top. Sprinkle a small handful of sautéed onions and bacon (if using) over the layer.
Repeat this process two more times (noodles, potato mixture, onions/bacon), finishing with a layer of mashed potatoes on top.
Sprinkle the remaining 0.5 cup of cheddar cheese evenly over the top layer. Cover the dish with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before slicing. Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
6354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.1 g | 300% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 5608 mg | 244% | |
| Total Carbohydrate | 885.1 g | 322% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 70.0 g | ||
| Protein | 215.9 g | 432% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2455 mg | 189% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 10559 mg | 225% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
