It’s going to snow here today. I don’t know how much, but snow is in the forecast. And when snow is in the forecast, there is nothing better to eat than a big, stick-to-your ribs, comfort food casserole. And when it comes to comfort foods, two of the best are pierogis and lasagna.
There are a lot of pierogi casserole/lasagna recipes out of there, but they are typically just potato and cheddar. But me, the Pittsburgh girl that I am, I like all of the pierogi. And I love a combo platter. So I decided to make my own version that combines the classic potato-cheese with the cottage cheese pierogi and the sauerkraut pierogi; as well as have that sauteed-in-onion and butter flavor.
OK, now this recipe might not be that lazy because there are a lot of steps to this recipe (duh, it’s a lasagna), but it’s definitely less work than if you were to make your own dough and filling.
Yinzerella’s Lazy Pierogi Casserole
- 1 bag of mashed potatoes, prepared (4 – 4.7 oz bag makes about 2 cups)
- 1 cup shredded cheddar cheese
- lasagna noodles (I used 10 noodles)
- 4 slices bacon (turkey or pork)
- 1 cup drained sauerkraut
- 2 tbsp butter/margarine
- 1 Vidalia onion, sliced
- 1 cup cottage cheese
- 1 egg
- garlic powder
- black pepper
Cook noodles per box instructions and drain (I have found that to get lasagna noodles that don’t disintegrate, under-cook them and remove them from the water using tongs instead of just dumping the pot into the colander).
Mix cottage cheese, sauerkraut, egg, and black pepper. Set aside.
Cook bacon. Remove bacon from pan. Add butter to pan. Cook the sliced onions in butter and bacon grease until soft. Set aside.
Crumble the bacon into bits.
Combine the prepared mashed potatoes with the cheese, bacon bits, and garlic powder.
And, yes, I did add bacon to the potato-cheese mixture. I know that would probably upset some pierogi purists, but what can I say? I am sometimes a bit of a rebel.
Layer the casserole: noodles, sauerkraut/cottage cheese mix, noodles, potato-cheese mixture, noodles, and then top with the onions. Sprinkle the top of the casserole with paprika.
Bake casserole in 350 degree oven for about 40 minutes or until edges start to get crunchy.
This casserole was delightful. Absolutely delightful. And it totally tasted like pierogis that were sauteed with onion (the crispy edges are key!).
I highly recommend this the next time you need a little comforting by way of bacon, potatoes, and cheese. Or if you’re an expat Yinzer and looking for a little slice of home.
Speaking of yinzers and all things Pittsburgh…I heard a rumor that WTAE’s own Sally Wiggin is a secret Patriots fan. Seriously. She’s rooting for the Pats on the down-low.
WTF, Sally? You host a show called “Black & Gold Primetime.” Black and gold, Sally! Black. And. Gold.
I get it–you’re not originally from Pittsburgh, so it’s not like they need to be your #1 team, but the Patriots? THE PATRIOTS?
This is especially disgusting in light of yet another Pats cheating scandal. I don’t care how traditionally handsome Brady is, he’s a stupidhead with a stupid face. And Bill Bellicheat and his Flashdance sweatshirts can suck my deflated balls.