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Pierogi Casserole


Pierogi Casserole

Ready in 30 minutes
Serves : 8


5 pounds Potatoes
2 cups milk
1 cup sour cream
1 cup cream cheese; chives flavored
1 box lasagna noodles
1 pound bacon
2 onions; finely chopped
2 cups Cheddar cheese; mild, shredded
3 tsp salt
2 tsp pepper
2 tsp garlic powder
1 stick butter
1 tbsp garlic; peeled and chopped


Mashed Potatoes:

Peel and cut up potatoes into bite size pieces.

Put in pot, add 1 tsp salt, then fill pot with cold water until potatoes are covered. Bring to a boil.

Reduce heat and simmer, covered for 15-20 min. or until done–a fork can easily poke the potatoes.

Drain the potatoes, then return to the pot.

Mix in 1/2 – 1 cup milk, 3/4 cup sour cream, 1/2 cup cream cheese (chives flavor), 4 tbsp butter, 1 tsp salt, 1 tsp garlic powder, 1 tsp pepper.

Mash the potatoes. Put aside.

Boil lasagna noodles as directed on the box.

Cool under running water.

Option: cook bacon or use pre-cooked/microwaveable bacon, chop bacon.

While cooking lasagna noodles, melt 2-3 tbsp butter in a pan.

Add chopped onions and garlic, stir until onions are translucent, then add chopped bacon.

Fry for about 5 min.

Add 1/2 cup sour cream and 1/2 cup cream cheese, and stir until combined well over low heat for about 3-5 minutes.

Take off heat.

In a 9×13 baking dish, coat the bottom of the dish with butter.

Layer noodles, mashed potatoes, onion/bacon mixture, then cheese.

Repeat layer 2 more times, ending with mashed potatoes.

Reserve 1/2 cup cheese.

Bake covered at 350 degrees for 30 minutes.

Take cover off and top with remaining cheese, then back for an additional 15-20 min. until browned and bubbly.

Option: can serve with sour cream and fresh chopped chives.


By Linda Scardigno      

Telegram Channel

About Mohammad Daeizadeh

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