Easy Pierogi Casserole Recipe

Cheesy casserole
Cheesy casserole. David K / Flickr / CC BY-SA 2.0
  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: 6 servings
Ratings (8)

By Barbara Rolek

Updated 08/22/17

This casserole is the next best thing to real pierogi when time is a consideration. It's a meatless, layered affair that uses lasagna noodles in place of pierogi dough and cottage cheese in place of farmer's cheese. The dish comes together in a snap especially if you use oven-ready lasagna noodles. It's a great brunch/buffet offering that can be made ahead.

View these step-by-step instructions for making Easy Pierogi Casserole.

What You'll Need

  • 1 8 ounce package oven-ready lasagna noodles (12 noodles)
  • 3 medium potatoes (peeled and cut into large chunks or 2 cups prepared instant mashed potatoes)
  • 2 cups cottage cheese (small-curd)
  • 1 large egg (beaten)
  • 1/2 teaspoon onion salt (divided)
  • 1 cup Cheddar cheese (shredded)
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup caramelized onions
  • 1/2 cup bread crumbs (dry)
  • Garnish: sour cream

How to Make It

  1. Soak noodles in warm water for 30 minutes, making sure they don't stick to each other.
     
  2. Meanwhile, in a medium pot, boil potatoes in salted water until tender.
     
  3. While potatoes are cooking, mix together cottage cheese, egg, and 1/4 teaspoon onion salt, and set aside.
     
  4. When potatoes are tender, mash them and stir in Cheddar cheese, 1/4 teaspoon regular salt, remaining 1/4 teaspoon onion salt and pepper, and set aside.
     
  1. Heat oven to 350 degrees. In a 9-inch-by-13-inch pan that has been lightly coated with nonstick spray, place 3 drained noodles horizontally.
     
  2. Spread cottage cheese over the first layer of noodles. Lay down another 3 noodles.
     
  3. Spread mashed potato mixture evenly over the second layer of noodles. Cover with another 3 noodles.
     
  4. Spread 1/2 cup caramelized onions evenly over the third noodle layer. Cover with remaining 3 noodles. Mix remaining 1/2 cup onions with bread crumbs and spread over the top of the last noodle layer.
     
  5. Cover casserole dish with foil and place on a pan to catch drips. Bake for 30 minutes or until the dish is bubbly. Uncover and bake 5 minutes more. Let stand 10 minutes before cutting into squares as for lasagna. Serve with sour cream and chopped dill, if desired.

Make Ahead: Prepare recipe as directed. Do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. When ready to bake, remove plastic wrap and replace foil. Bake refrigerated casserole about 40 minutes and frozen casserole about 1 1/2 hours.

Nutritional Guidelines (per serving)
Calories 511
Total Fat 23 g
Saturated Fat 11 g
Unsaturated Fat 7 g
Cholesterol 204 mg
Sodium 1,069 mg
Carbohydrates 46 g
Dietary Fiber 3 g
Protein 28 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)