Do you like pierogis as much as we do? They’re so tasty but can be a lot of work to make from scratch. This pierogi casserole takes the flavours of pierogis and puts them into a dish that’s quick and easy to make!
9 lasagna noodles, cooked as per package directions
4 cups mashed potatoes (you can make them fresh or use leftovers – if using leftovers like I did, you will want to warm them up a bit so that they will mix together more smoothly with the other ingredients. If you’re making them fresh, mix in some sour cream instead of milk to emphasize the pierogi taste)
1/2 cup (1/2 of 250-g tub) Herb & Garlic Cream Cheese Spread
(if using leftover mashed potatoes like I did, I also stirred in about 1/2 cup of sour cream with the cream cheese)
6 green onions, thinly sliced (save a bit of the greens to top the casserole with)
1/4 to 1/3 cup of bacon pieces/bits (you can use the prepackaged real bacon bits to make things even faster and easier) – TURN THIS INTO A FANTASTIC MEATLESS MEAL by using soy bacon or other vegetarian bacon bits instead
2 cups shredded Cheese – any kind you like but I used a blend of mozzarella and cheddar
Mix together the mashed potatoes, cream cheese, green onions, half of the bacon and half of the cheese. Spray a 9 by 13 inch baking dish with cooking spray and lay 3 of the noodles in the dish. Spread on 1/3 of the potato/cheese mixture. Repeat 2 times. Sprinkle the rest of the bacon, cheese, and a few of the greens from the onions over the top. Cover with a lid or some foil (I like to spray this with the cooking spray too so that the cheese doesn’t stick to the covering). Bake at 375 degrees F for about half an hour. Uncover and bake another 5 minutes or so until the cheese is golden brown. Remove from oven and let stand about 10 minutes before cutting.