Sunday, November 25, 2012

Perogy Casserole

Who doesn’t love perogies! They are perfect pillows of cheese and potato, YUM!

I noticed a few different perogy casserole recipes around the interwebs and decided to combine the best of all of them to make this amazing dish!

I can’t even tell you how good it is! It totally tastes like a perogy.
There are a bunch of little steps but they are all pretty easy and it goes together fairly quickly!

What you need,

10 lasagna noodles (not the no bake kind)
1 cup cottage cheese
½ egg, beaten
¼ tsp. onion powder
Salt/pepper to taste
1 large Yukon gold potato, cooked and mashed, about 1 cup
¼ tsp. onion powder
1 tbsp. butter
2 tbsp. milk
Salt/pepper to taste
1 cup grated cheddar cheese
¼ cup butter
½ cup diced onion
8 slices bacon, cooked and chopped
Sour cream for serving

Preheat the oven to 350 degrees and grease and 8x8 baking dish, set aside.

In a large pot of salted boiling water, cook the lasagna noodles according to the directions on the package.
When they are done, drain and set aside.

Cook the potato and mash with ¼ tsp. onion powder, 1 tbsp. butter and 2 tbsp. milk. Season with salt and pepper. If you had left over mashed potatoes, they would work great here.

In a small bowl mix the cottage cheese, egg, ¼ tsp. onion powder and salt and pepper to taste.

In a small sauté pan, melt the butter and sauté the onion over medium heat until soft and translucent.

To assemble the casserole, lay 3 lasagna noodles on the bottom of the baking dish, cutting to fit if needed.

Spread the cottage cheese mixture over the noodles. Sprinkle on half of the chopped bacon and ¼ cup of the grated cheddar cheese.
Layer on another 3 more noodles. Spread on the mashed potatoes, sprinkle with the second half of the bacon and ¼ cup more of the cheddar cheese.

Finally top with 3 more noodles. Pour the butter and sautéed onions on top and sprinkle with the remaining ½ cup of cheese.

Cover and bake for 30 minutes. Remove the foil and bake for another 5 or so minutes until the cheese is melted and bubbly.

Remove from the oven and let stand for 10 minutes before serving.

Serve with sour cream on the side.

This recipe could easily be doubled and made in a regular 9x13 lasagna pan. 

It is so tasty, I wish I would have doubled it, the left overs were great!

I served mine with a side salad made with baby kale, apples and cranberries, it was perfect.
Some grilled sausage would also go nicely.



Recipe adapted from All Recipes

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