Pierogi Casserole Recipe

A Polish-ish twist on the Italian American classic, this recipe takes potato and cheese pierogi ingredients and combines them in lasagna-like layers. Use whatever cheese you want for the top - I use Colby and Parmigiano Reggiano, but really anything you have on hand will work. Oh, and the original recipe my mom had for this used two packets of sour cream and onion flavored dry potatoes. Obviously homemade is best, but feel free to sub those in a pinch, and eliminate the sour cream and chives.


Pierogi Casserole
Time: 1 hour 20 minutes
Serves: 4-6

16 oz. wide egg noodles
4 tablespoons butter
2 large yellow onions
3 cups mashed potatoes
½ cup sour cream
2 tablespoons chives
8 oz. Colby cheese
½ cup parmesan
2 tablespoons chopped parsley

Cheese Sauce 
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon salt
8 oz. cheddar cheese
1 tablespoon
Worcestershire
1/2 teaspoon dry mustard

Preheat oven to 350˚.

Make the cheese sauce: Melt butter in a skillet over medium heat, then whisk in flour. Let cook for a minute, then gradually whisk in milk. Mixture will be very thick at first, then loosen up with the more milk you add. Bring to a boil, and cook until slightly thickened. Add remaining cheese sauce ingredients and cook until cheese melts. Set aside.

Mix mashed potatoes, sour cream, and chives. Set aside. 

Cook noodles according to package directions. Set aside.

Melt butter in a skillet over medium-low heat. Slice onions into thin strips and add to the melted butter with a pinch of salt. Cook until translucent (about 7 minutes), then add cheese sauce. Remove from heat.

Place a small amount of cheese sauce mixture in the bottom of a 9x13 baking dish. Layer half of the cooked noodles on top of that, followed by half of the potatoes, topped with half of the grated Colby cheese, and half of the remaining cheese sauce mixture. Repeat layers. Finish with parmesan and parsley.

Bake for 45-50 minutes until bubbly. Let rest for 10 minutes before serving.