This lasagna-style pierogi casserole takes the flavours of pierogis and puts them into a dish that’s quick and easy to make! It is a family favorite and we serve it all the time.
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 lazy pierogi casserole recipe takes away all that extra work but keeps all the delicious flavor! You can even make this a vegetarian meal with one simple substitution. Find out more below!
Looking for more meat-free options? Check out this yummy Summer Vegetable Risotto recipe. You could certainly serve it as a side dish but it’s hearty enough for a main dish as well. Another easy to make meal!
Easy Pierogi Casserole
This is a great recipe for using up leftover mashed potatoes. You can turn it into a vegetarian meal idea simply by substituting soy or another kind of vegetarian bacon for the regular bacon bits.
Although this is a super quick and easy recipe, I don’t find that it freezes well so it’s best to make it fresh.
Ingredients:
Disclosure: Some of the links in the post below are affiliate links provided for your convenience. This means that if you purchase something through one of these links, I get a small commission at no added cost to you.
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. You can also used prepared mashed potatoes from the store. )
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
Instructions:
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.
Easy Pierogi Casserole Recipe
Ingredients
- 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 Herb & Garlic Cream Cheese Spread 1/2 of 250-g tub
- 1/2 cup sour cream if using leftover mashed potatoes like I did,stir in sour cream with the cream cheese
- 6 green onions thinly sliced (save a bit of the greens to top the casserole with)
- 1/3 cup of bacon pieces/bits you can use the prepackaged real bacon bits to make things even faster and easier
- 2 cups shredded Cheese any kind you like but I used a blend of mozzarella and cheddar
Instructions
-
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.
Want some more quick and easy weeknight dinner ideas? Check these out:
Chicken and Rice Casserole (seriously – meals don’t get any easier than this!)
Simple Meals Using Rotisserie Chicken (get a head start by picking up a rotisserie chicken at the grocery store)
Easy 15 Minute Meals (who needs takeout?)
Slow Cooker Bacon and Apple Pork Chops (so so easy – pop it in the slow cooker and you’re good to go!)
Fiddlehead Frittata (you don’t have to use fiddleheads – frittatas are so versatile and so easy to make to your tastes)
Debbie Foster says
I was (being of Polish decent) so happy to see this delicious looking recipe. I have tried two times to print it out and only receive the colorful photo. Is it possible to have just the recipe emailed to me so I can succesfully print it out. I’d love to make it and shre it with my family. Many thanks!
Judy Kay says
Have tried to copy to Word and paste it? I sometimes have to then just copy the pictures one at a time. But it works.
admin says
I do that too Judy!
Carol G says
why not just copy and paste the recipe. (unless you really need the photo – but I guess you already have that).
Donna says
To the person that wants just the recipe here it is
Tasty Tuesday: Pierogi Casserole
Ingredients:
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)
2 cups shredded Cheese – any kind you like but I used a blend of mozzarella and cheddar
Instructions:
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.
admin says
Thanks Donna! That was sweet of you! I had just emailed her a copy too!
Carol Ann says
Dear Donna, Would you be kind enough to send me the recipe too! I can’t print it either and thank you very much
admin says
Carol Ann,
I just sent you a copy as well.
Cyn
norma says
I have tried to print this recipe a few times and still no luck. so what can I do to get it. any help would be appreciated. thank you
admin says
I usually just copy and paste into word to print it. Then you don’t waste paper with all the other bits that aren’t needed. But I’m sending you an email with the recipe in it. Enjoy!
Joan Stamile says
I do the same thing, only stuff my potato mixture into cooked jumbo shells. A lazy man’s pierogi.
judy says
could someone send me this recipe?can’t seem to print it.this sounds like something so different from the day to day.
thank you,judy
admin says
Emailed to you Judy!
Leslie says
You think this would work with mashed cauliflower instead of mashed potatoes?
Cyn Gagen says
I know I’m going to try it the next time I make it. Sounds like a yummy change!
Donna says
I love pierogi casserole and this sounds yummy. I have never tried to make it before, but plan on trying this recipe. Also I may try stuffing the large shells as Joan stated. Thanks for the recipe!
Julia Kachur says
Would someone please e-mail this recipe to me, thanks!! It sounds very good!
Mary Ann says
Please email me the pierogi recipe — sounds marvelous !!! I’m Ukranian and can’t wait to make this for my family !!! Thank you – Mary ann
Deena says
Thanks for the recipe, that sounds fantastic. I have to make this, and soon. I’m sorry lots of people have had difficulty in printing, I found it as easy as always, so I include instructions on what works for me. I hope it helps someone.
Click on the three little lines or spots in the top right corner of your screen, just below the red cross you use to close a page. About halfway down the list it says Print. Click on this and select a page range, not all. Write 2-3 in the box and hit Print. This should work to print from anywhere on the internet, for a paper print, or to print to PDF.
I always use COOKPAD to save recipes from the internet, all in one place. If you pay for the annual subscription it is the best app on the planet.
Deena says
That app is Chef Tap, sorry about the mistake.
Angeline Yarch says
Can’t print it please send email thanks
Katrina Angele says
I love Periogis! I would not have thought to make it into a casserole.
Tina Bornheimer says
This sounds DELISH!! I am adding the ingredients to my grocery list for this weekend and putting it on my menu to make for the up coming week! I love pierogis and this recipe made my mouth water.. well the picture did!! 😉
Christine A says
My family loves pieorgis. I’ve made them in the past but not very often because they are a lot of work. I’ve got lots of cauliflower and broccoli florets and I’d like to try this casserole with a cauliflower-broccoli mash.
Linda Cassidy says
saw you were getting this post ” re photo’ed” and I was curious. Anything Pierogi catche my attention. Pinned so I can try my hand at this
Cyn Gagen says
It is SO good. I love to make my own homemade pierogies but my recipe is fairly labour intensive so this is a yummy compromise. 🙂
Jess says
YUM! I bet this is amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://WWW.FACEBOOK.COM/GROUPS/PLUCKYRECIPESCRAFTSTIPS/
Thanks for joining Cooking and Crafting with J & J!
April J Harris says
I remember helping family friends to make Pierogi for a wedding when I was in my teens. They tasted amazing, but what a lot of work! Your casserole is the perfect solution! So happy to discover this wonderful Pierogi Casserole. Sharing around, including on the Hearth and Soul Facebook page. Thank you so much for being a part of The Hearth and Soul Link Party, Cyn!
Karolanne says
Are the pierogis cooked before adding them to the casserole dish or are they added frozen?
Cyn Gagen says
There are no actual pierogis in this recipe. You use the ingredients listed to make a casserole that tastes like pierogis.
Mary Anne Gill says
Can the casserole be put together ahead of time and later put in the oven?
Cyn Gagen says
I have never actually tried but I don’t see why not. I’ll add this to my list of things to test and update the recipe once I do. Thanks for a great question!