Easy Potato Pierogi Casserole is a great weeknight dinner. All the flavor of homemade potato pierogi without all the work.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Dinner
Cuisine: American, Polish
Keyword: pierogi casserole
Servings: 8
Calories: 424kcal
Author: Kellie
Cost: $10
Equipment
baking dish
Ingredients
9lasagna noodlesuncooked
5large russet potatoespeeled and quartered
1teaspoonkosher salt
4tablespoonsbutterdivided
2cupsdiced onions
1 1/2cupscottage cheese
8ouncescream cheese
Instructions
Heat the oven to 375 degrees.
Melt the butter in a skillet over medium heat. Add the onions and cook until caramelized.
Meanwhile, boil the potatoes until fork tender. Drain and cool to room temperature.
Transfer the potatoes to a bowl. Add the onions, ricotta cheese, cream cheese, butter, salt and pepper.
Mash the potatoes together with the other ingredients using a potato masher.
Prepare the lasagna noodles as directed on the package. Drain and allow to cool slightly.
Line the bottom of a 13x9 inch baking dish coated with cooking spray with three lasagna noodles.
Cover with 1/3 of the potato mixture and then repeat the layers ending with the remaining lasagna noodles.
Drizzle the remaining butter over the lasagna noodles and cover with foil.
Bake the casserole for 30-35 minutes until heated through. Remove the foil and bake for an additional 3-4 minutes.
Allow to rest at room temperature for 10 minutes before serving.
Notes
Pierogi casserole can be made up to 5 days in advance and stored in the refrigerator wrapped tightly with plastic wrap.You can also freeze Pierogi Casserole in an airtight container for up to 3 months.