Description
Full of flavor, this pierogi casserole is nothing short of rich and hearty. It’s a wonderful change from the usual humdrum casserole.
Ingredients
- 5 medium (2-1/4″ to 3″ dia, raw)s potatoes, peeled and cubed
- ½ cup milk
- ½ cup butter, melted
- ½ pound bacon, diced
- 1 onion, chopped
- 6 cloves garlic, minced
- ½ (16 ounce) package lasagna noodles
- 2 cups shredded Cheddar cheese
- salt and pepper to taste
- 1 (8 ounce) container sour cream
- 3 tablespoons chopped fresh chives
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat
- drain
- then combine with the milk and 6 tablespoons of butter
- mash and set aside.
- Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon
- onion and garlic in the butter for 5 to 10 minutes
- or until the bacon is fully cooked.
- Cook the lasagna noodles according to package directions and cool under running water.
- Place 1/2 of the mashed potatoes into the bottom of a 9×13 inch baking dish. Top this with 1/3 of the cheese
- followed by a layer of lasagna noodles. Repeat this with the remaining potatoes
- another 1/3 of the cheese and a layer of noodles. Then arrange the bacon
- onion and garlic over the noodles
- then another layer of noodles
- and finally top all with the remaining cheese. Season with salt and pepper to taste.
- Bake
- uncovered
- at 350 degrees F (175 degrees C) for 30 to 45 minutes
- or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 8