Pierogi Casserole
Layers of lasagne sheets, mashed potato with cheese and fried onion baked like a pierogi lasagne. Six servings in 55 minutes.
Storing and Planning Ahead
Keeps in the fridge for up to 3 days. Reheat covered at 180°C for 25 minutes. Freezes for up to 2 months before baking.
How to Make Pierogi Casserole
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 190°C / 375°F (170°C / 340°F fan). Boil the lasagne sheets in salted water for 5 minutes, drain and lay flat on a clean tea towel.
-
Boil the potatoes for 15 to 18 minutes until tender. Drain and mash with 150 g of the cheese, the milk, salt and pepper.
-
Melt the butter in a pan over medium heat and fry the onions for 12 minutes, stirring now and then, until golden.
-
Layer a third of the pasta, half the mash and half the onions in a 3 litre dish. Repeat, then finish with the last pasta sheets and scatter with the remaining cheese.
-
Cover with foil and bake for 25 minutes. Uncover and bake for 10 minutes more until golden.
A Few Pointers
- Cook the onions slowly; they give the dish its flavour.
- Lay the cooked pasta flat on a cloth so the sheets do not stick together.
- Let the dish stand for 10 minutes before cutting so the layers hold.
Why the Method Is What It Is
This is what to make in the first cold week, when turning the oven on starts to feel like a treat. It borrows the flavour of potato and cheese pierogi without any of the folding.
Lasagne sheets take the place of the dough. Boil them for 5 minutes, drain and lay them flat on a tea towel so they do not stick, and the dish assembles like any lasagne.
The filling is mashed potato with cheddar and plenty of black pepper. Mash it while the potatoes are hot and the cheese melts through, with no lumps left.
Fry the onions slowly in butter. Twelve minutes turns them golden and sweet, and they are what makes the dish taste like pierogi. Cover the dish with foil so the pasta cooks through. It is a good dish to build ahead, since the layers keep in the fridge and bake straight from cold with a few extra minutes. A spoon of soured cream on each portion echoes the filling in a traditional pierogi.
What to Put Next to It
Soured cream · Green salad · Smoked sausage · Pickled beetroot
Pierogi Casserole FAQ
How long does Pierogi Casserole take to make?
About 55 minutes in total — 15 minutes of preparation and 40 minutes of cooking. The recipe serves 6.
What are the key tips for making Pierogi Casserole?
Cook the onions slowly; they give the dish its flavour. Lay the cooked pasta flat on a cloth so the sheets do not stick together. Let the dish stand for 10 minutes before cutting so the layers hold.
What should I serve with Pierogi Casserole?
Soured cream; Green salad; Smoked sausage; Pickled beetroot.
Can Pierogi Casserole be made ahead or frozen?
Keeps in the fridge for up to 3 days. Reheat covered at 180°C for 25 minutes. Freezes for up to 2 months before baking.
Is Pierogi Casserole suitable for a special diet?
This recipe is vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Pierogi Casserole?
About 479 kcal per serving, with 17 g protein, 60 g carbohydrate and 19 g fat. The figures are calculated from the ingredient list and are an estimate.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More American cooking and dinner ideas from Weekly Delight.
Brown Butter Chocolate Chip Cookies
Brown butter, a 24-hour rest and two sizes of chocolate produce cookies with crisp edges, a chewy middle and pools…
Fluffy Buttermilk Pancakes
Tall, tender pancakes with a tangy edge and a golden, even surface. The lumps in the batter are not a mistake — they…
Classic Smash Cheeseburger
A smash burger with lace-edged, deeply browned patties, American cheese melted to the edges and a soft toasted bun…
Fudgy Cocoa Brownies
Cocoa-based brownies with a paper-thin crackly top and a dense, fudgy middle. No chocolate to melt, no mixer needed…