Or, For This Recipe: Lazy Perogies
Prep: 1 hour
Cook: 30 mins
Total: 1 hour, 30 mins
Yield: 8 servings
This hearty and filling perogy casserole tastes like your favorite cheese and potato perogies but with way less effort!
- 9 lasagna noodles, any type you want
- 500 mL cottage cheese (I used low fat)
- 1 egg, slightly beaten
- 1 tsp onion salt, divided
- 2 cups mashed potatoes (about 3 large)
- 1 cup shredded cheddar cheese
- 1/2 tsp pepper
- 1/4 cup butter
- 1/2 yellow or white onion, diced
- Diced green onions and sour cream, for topping
- Preheat oven to 350 F and spray a lasagna pan* with non-stick spray or lightly grease with butter.
- In a large pot of boiling water, cook the potatoes until fork-tender and ready to mash. Drain and mash the potatoes* and mix with cheddar cheese, 1/2 tsp onion salt and pepper. Set aside.
- While the potatoes are cooking, cook the lasagna noodles as directed on the package; drain. Place 3 cooked lasagna noodles side by side in the bottom of the lasagna pan.
- Prepare the cheese mixture in a
- medium-sized bowl by combining the cottage cheese, egg, and remaining 1/2 tsp onion salt. Cover the bottom layer of noodles with all of the cheese mixture. Top with another 3 lasagna noodles.
- Spread the potato mixture over the lasagna noodles, then top with the last 3 noodles.
- In a large saucepan over medium heat, melt the butter and sauté the diced onions until clear and soft. Pour the onion and butter over the top of the casserole. Cover the dish with aluminum foil and bake for 30 minutes. Remove from oven and let stand, covered, for 10 minutes before serving. Top with sour cream and chopped green onions.
- Leftovers will keep in an airtight container in the fridge for up to 4-5 days, or in the freezer for up to 2 months. To heat from frozen, place in oven at 325 F, covered, for about an hour.
- Prepare ahead: Mash the potatoes, cook the noodles, and combine the cottage cheese and egg together the night before and keep in the fridge. When you’re ready to create the casserole, just layer as indicated in the steps above.
My lasagna pan is 8 x 11, which is perfect but I’ve used a 9 x 13 and it works just fine. The noodles will just not cover the entire surface.
When mashing your potatoes, feel free to add whatever you’re used to adding to mashed potatoes such as milk, cream, butter, etc.