Almost Pierogies Casserole

“You couldn't get any closer to a real perogie, than this out-of-this-world tasting perogie-style casserole. Sauerkraut may be added to the potato mixture if desired. To save time, the potato/cheese mixture may be prepared a day ahead, just heat them before spreading in the pan, the noodles could be boiled a day ahead as well. You will be very suprised at how much this casserole tastes like is a must try! (note: prep time does not include boiling the noodles, or cooking the potatoes).”
1hr 10mins

Ingredients Nutrition

  • 8 lasagna noodles, cooked until soft (not el dente)
  • 34 lb sharp cheddar cheese, shredded
  • 10 medium potatoes, peeled, diced and cooked until soft
  • 14 lb butter
  • 3 medium onions, sliced 1/4 inch thick


  1. Set oven to 350 degrees.
  2. Grease a 9" x 13" baking dish.
  3. Cook noodles until soft, remove to a bowl, toss lightly with oil to prevent sticking; set aside.
  4. In a saute pan, saute onions in butter until brownish (do not burn); set aside.
  5. Cook potatoes (or heat if potatoes have been cooked before); add shredded cheese, potatoes must be hot to melt the cheese, and is easier to spread in the baking dish.
  6. In prepared baking pan, layer as follows:
  7. In bottom of baking dish layer 4 noodles.
  8. Then cover noodles with half of the hot potatoes.
  9. Then half of the fried onion.
  10. Repeat, ending with the onions covering the top completely.
  11. Cover with foil.
  12. Bake for 40 minutes.
  13. Let sit for half an hour before cutting.
  14. Note: Sauerkraut may be used, just drain very well, then add to the potato mixture.

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