Every week we’ll post a recipe that we both made. This week’s recipe was Pierogi Casserole. Printable recipe can be found at the bottom of this post. The recipe was submitted by reader Jamie.
Jamie reports that she got the original recipe for this casserole from a cookbook her mother’s law office (in Canada) puts out every few years, but that she’s changed the original recipe a lot. When she submitted this recipe, I was all about trying it. Because guess who’s never actually HAD pierogies? That’s right, as far as I can recall, I’ve never had a single pierogi. I mean, Nance can apparently make them in her SLEEP, and I’ve visited her like 3,000 times, but has she ever actually made them for me? NO, SHE HAS NOT.
Why you hate me, Nance?
Anyway, when I actually got around to making the pierogi casserole, I was a little overwhelmed with all the different layers, but once I actually started doing it, it came together easily, and worked out like it was supposed to. Pretty much what it is, is a mashed potato/bacon/onion/cheese lasagna.
Lasagna noodles (the ones you have to boil, not the oven-ready ones!), flavored instant potatoes, cut-up bacon, diced onion, minced garlic, shredded cheddar, cottage cheese, one egg, dried chives, green onions, and a package of Kraft dinner cheese powder.
Now, I don’t know if Kraft sells their cheese powder in a packet by itself, but I certainly couldn’t find that anywhere in the store, so I bought a box of Kraft Mac & Cheese, and just used the powder from the box.
First thing, boil your lasagna noodles.
While that’s going on, fry the bacon, garlic, and yellow onion over medium heat until the onion is cooked through (about 8 – 10 minutes).
And also, make your instant mashed potatoes.
In another bowl, mix the egg and dried chives into the cottage cheese.
When the lasagna noodles are done, drain them. I didn’t get a picture of it, but once they were drained, I set each noodle down, flat, on parchment paper on the counter, so that the noodles wouldn’t stick together.
And when the bacon, garlic and onion are done cooking, add HALF of the mixture to the instant mashed potatoes, along with the powdered cheese.
So, to sum up: before you start putting your casserole together, you have:
ONE bowl with cottage cheese/egg/chives mixed together.
ONE bowl with instant mashed potatoes/powdered cheese/half the bacon/onion/garlic mixture, mixed together.
Cooked lasagna noodles.
Half the bacon/onion/garlic mixture still in the pan.
And a packet of cheese over on the counter, minding its own business.
Grease a 9×13 pan (I used Pam), and cover the bottom with a layer of lasagna noodles.
Spread 1/2 of the potato mixture on top of that.
On top of that, another layer of noodles. Then the entire bowl of cottage cheese mixture on top of THAT, and the shredded cheddar on top of the cottage cheese.
Another layer of noodles, the rest of the potatoes, and the last layer of noodles on top of that. Top the noodles with the rest of the bacon/garlic/onion mixture, and then sprinkle the chopped green onions on top of it all.
Chef Tony says “This very complicated, lady.”
What it looked like before it went into the oven.
And after it came out.
I let it cool for 15 minutes, and then we ate.
(Note: I didn’t have any sour cream on hand, but I think it would have only enhanced the experience.)
The verdict? It was good! Jamie referred to it as comfort food, and it very much was. Fred didn’t enjoy it as much as I did, but he ate it a couple of times, so he certainly didn’t HATE it.
The things I would do differently: I’d probably cut the lasagna noodles into smaller pieces because getting the pieces out of the pan was a pan. Also, next time I’ll use the herb and butter instant potatoes that Jamie suggested, because I got the roasted garlic ones, and HOLY MOTHER OF GOD, all the vampires in a 30-mile radius turned and fled en masse. That was some garlicky-ass shit, right there. I mean, I love garlic, but I don’t love smelling it coming out of my pores for two days afterward, thanks.
In summation: two thumbs up from me, one and a half thumbs up from Fred, definitely comfort food, and I recommend it. Thanks for the submission, Jamie!
“Once again, Chef Tony not get to eat ANY of it. Y’all are some onion-eating motherfuckers.”
Have a recipe you want us to make? Check out this page (there’s also a link to that page up there under the banner) and follow the instructions to submit a recipe!
Truth Game: I discussed this recipe with Robyn last week. If by discussed you mean that I sent Robyn an email asking her if she actually followed this recipe. She replied that she had followed the recipe and I told her that was a good thing because I wasn’t going to. Translation: I didn’t want to listen to the family bitch.
My happy ass knows some shit about pierogies. I grew up eating and making pierogies so I can’t be playing when it comes to these things. We take our pierogies as seriously as we take our football team and yunz know how we are about our Steelers!
We have on very rare occasions made up a pierogi casserole/lasagna, but the truth is, it’s not even close to eating real pierogies. It is, however, a great way to use up leftover mashed potatoes. Our recipe is very simple. Noodles, mashed potatoes, cheese. Bake.
My God, this babydoll is getting old! But I can still count on her to be in the middle of the kitchen floor when I have some cooking to do!
I had good intentions when I started – that’s why I got the big pasta pot out. I took a picture before I noticed that I didn’t have much water in it.
Turns out that it didn’t really matter since I only had a few lasagna noodles in my house. Sigh.
I decided to use a bread pan in place of a casserole dish since I only had 5 motherfucking lasagna noodles.
I sprayed the shit out of that bread pan with cooking spray because I didn’t want to clean up a mess. Then I threw one cooked noodle in there and slapped some potatoes in it.
Spread the mashed potatoes all over the noodle and sprinkle with way too much cheese.
Keep repeating until you hit the top.
I baked it until my need to eat transcended my need to make it look good.
I know this looks horrid and let me tell you why…
I willingly poured melted butter all over this shit because I lost my damn mind. The reason for the butter was because real pierogies are boiled and then fried in butter and onions. I didn’t want to mess with onions, but I thought I would try just throwing some butter in there. Don’t do that. If you want to fry some onions in butter and layer them on top of the noodles go ahead. Just don’t be a dumbass like me.
Between the melted butter and the greasy cheddar cheese this was probably the grossest thing I ever ate. Don’t do that. EVER.
You can barely see it, but even Sadie was giving me the side-eye.
Since I half-assed this recipe I promise that Shirley and I will take a day to make real pierogies and I’ll post it on DCEP. This way everyone can know the joy that is stuffing your piehole with our family’s version of soul food.
- 12 lasagna noodles (don't use oven-ready)
- 2 packs of flavored instant potatoes
- 8 slices of bacon, cut into ½-inch pieces
- 1 yellow onion, diced
- 1 T minced garlic
- 1 pkg of Kraft dinner cheese powder (I used the packet of cheese from a box of Kraft Mac & Cheese)
- 1 c. shredded cheddar cheese
- 2 c. cottage cheese
- 1 egg
- 2 tsp dried chives
- 4 green onions, sliced
- Preheat oven to 350ºF. Grease a 9x13" baking dish with cooking spray.
- Boil the lasagna noodles according to directions on the box. Drain and set aside.
- Over medium heat, fry bacon, garlic and onion until the onion is transparent, about 8 - 10 minutes.
- In a large bowl, make both packages of instant mashed potatoes. Mix in powdered cheese and half of the bacon/onion/garlic mixture.
- In a medium bowl, mix 1 egg and chives with the cottage cheese.
- Place a layer of noodles in the bottom of the baking dish.
- Top with ½ of the potato mixture.
- Add another layer of noodles.
- Spread with all of the cottage cheese mixture, and sprinkle with shredded cheddar.
- Add another layer of noodles.
- Top with the rest of the potato mixture.
- Add the last layer of noodles.
- Sprinkle the rest of the garlic/onion/bacon layer across the top, and top that with the sliced green onions.
- Cover with tin foil.
- Bake for 25 minutes, then uncover and bake for an additional 5 minutes.
- Let cool for 10 - 15 minutes before serving.
- Serve with sour cream, if desired.