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Before I tried to write about perogies I did not realize that there were so many ways to spell perogy. This is the way I have always written it ( you know the countless times you write perogy in a day) and I do not know if there is one correct way so this is the spelling I am going to stick with. Hopefully this does not anger anyone! I have always loved perogies, especially the home made ones my grandma used to make with chokecherry syrup, but I never learned to make them myself. When this recipe popped up I thought it would be interesting to try to see if it even tasted much like a perogy.

INGREDIENTS

• 5 potatoes, peeled and cubed
• 1/2 cup milk
• 1/2 cup butter, melted
• 1/2 pound bacon, diced
• 1 onion, chopped
• 6 cloves garlic, minced
• 1/2 (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

DIRECTIONS

• 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.

You can find a printable version of this Pierogi Casserole by clicking here

Recipe Alterations

As always I made alterations to this recipe but this time I only made two minor ones and they are:

1. I used margarine instead of butter
2. I didn’t have any fresh chives only the freezer dried ones so I didn’t bother using any at all

Family Taste Test

This did taste a lot like perogies but kind of bland perogies, even with 6 cloves of garlic both my husband and I found we could not taste any of it as the potato taste was kind of over powering. My son did not care for this at all and would not eat it. We found this to be one of those meals that is ok but not really good enough to bother making again.

My Thoughts

I found this meal to be very time consuming and my kitchen was leveled after getting this in the oven. I don’t mind the extra work but a recipe had better be good to justify all that and this one just wasn’t that good. If I was to make it again in the future there would have to be quite a few adjustments made to make it more flavorful. Not even sure what exactly you could do differently but would start with adding something other than just milk and butter to the potatoes. Then again I guess it does not really matter what I would do differently as I really don’t see this recipe being on my meal plan again.

Filed under: Main Dish