Pierogie Casserole
Indulge in the comforting flavors of a classic Polish-inspired favorite with this Pierogie Casserole, a hearty and crowd-pleasing dish that transforms traditional pierogies into a layered, oven-baked masterpiece. This recipe simplifies the beloved dumpling by swapping in tender lasagna noodles, creamy mashed potatoes, caramelized onions, and gooey cheddar cheese, all layered to perfection for a cheesy, savory delight. With every bite, you'll enjoy the buttery richness of golden onions, the velvety smoothness of perfectly seasoned potatoes, and the indulgent topping of sour cream and baked cheese. Ideal for feeding a crowd, this casserole is not only easy to make but also bursting with nostalgic, homemade flavors. Garnished with fresh chives, it’s a comfort food classic that pairs beautifully with a crisp green salad or a dollop of extra sour cream. Whether you’re hosting a family gathering or looking for the ultimate potluck dish, this Pierogie Casserole is guaranteed to impress!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 4 medium Russet potatoes
- 1 cup Butter
- 0.5 cup Milk
- 2 cups Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Onion
- 1 cup Sour cream
- 2 tablespoons Olive oil
- 2 tablespoons Chives (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or nonstick spray.
Boil the lasagna noodles according to the package instructions. Drain and set aside, tossing with a bit of olive oil to prevent sticking.
Peel and cube the russet potatoes. Add them to a pot of salted boiling water and cook until fork-tender, about 15-20 minutes.
Drain the potatoes and mash them with 1/2 cup of butter, milk, 1 cup of shredded cheddar cheese, salt, and black pepper until smooth and creamy.
Dice the onions. In a skillet over medium heat, sauté the onions in 2 tablespoons of olive oil and the remaining 1/2 cup of butter until golden and caramelized, about 10-12 minutes. Set aside.
To assemble the casserole, spread a thin layer of sour cream (about 2-3 tablespoons) on the bottom of the casserole dish.
Layer 4 lasagna noodles across the bottom of the dish. Spread half of the mashed potatoes evenly over the noodles, followed by half of the caramelized onions, and 1/2 cup of shredded cheddar cheese. Repeat the layers.
Finish with a top layer of lasagna noodles and spread the remaining sour cream evenly over the top. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the sour cream.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with chopped chives, if desired.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 304 mg | 23% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 665 mg | 14% | |
*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.
