Pierogi Casserole

Name: Pierogi Casserole
Yield: 4 to 6
Ingredients: 8 potato; 1 onion; 8 ounces cheese; 1/2 pound pasta; 1 1/2 butter

User Reviews

5

14 reviews

Excellent

Servings
4 to 6
Course
Main Course
Cuisine
American

Pierogi Casserole

Iris Warren

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This pierogi casserole layers mashed potatoes blended with cheese and sautéed onions over pasta, baked until warm and melded. Yukon gold potatoes, cheddar or Velveeta cheese, and butter create a creamy mash, while farfalle or lasagna noodles form the base. It's a hearty, comforting dish combining elements of traditional pierogi filling with pasta for convenience.

Description

The "Pierogi Casserole" recipe starts by boiling peeled and quartered Yukon gold potatoes until tender. The potatoes are mashed smoothly with butter and a cubed or shredded cheese such as Velveeta or cheddar, then combined with sautéed onions. Separately, pasta (farfalle or lasagna noodles) is cooked, drained, and mixed with butter to prevent sticking.

The casserole is assembled by spreading the cooked pasta in a baking dish and layering the cheesy mashed potato and onion mixture evenly on top. Additional cheese and onions can be added for flavor. Baking at 350°F melds the ingredients, producing a warm, rich, and creamy casserole that echoes pierogi flavors without the individual dumpling preparation.

This dish serves well immediately when the cheese is melted and warm but can also be enjoyed after refrigeration.

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Ingredients

Servings

8 potato peeled and cut into fours, medium, yukon gold
1 onion chopped, medium
8 ounces cheese cubed or shredded (Velveeta will work best, second best is hand-grated cheddar
1/2 pound pasta farfalle or lasagna noodles
1 1/2 butter sticks

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Instructions

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Preheat oven to 350.
Peel potatoes and chop into quarters. Set them in a large pot and cover with water, allowing it to come to a boil. Boil potatoes until tender, about 30 minutes. While potatoes are boiling, cook pasta according to directions, and once drained mix with two tablespoons of butter. Set aside. In a large skillet over medium heat, melt two tablespoons of butter and saute chopped onion until soft.
Drain potatoes and mash with one stick of butter and cheese. Make sure no lumps remain. Fold in onions.
Spread out pasta in a large baking dish and spread mashed potato mixture over top. If desired, top with more cheese and onions. Bake at 350 for about 25 minutes. This is best when served immediately, but still tastes good after being in the fridge for a day or two.