Tender lasagna with a filling of creamy cheeses, mashed potatoes, onions and spices, this pierogi casserole from Taste of Home is so full of flavor, perfect for a family gathering or anytime!!
For this recipe, I used my Stone Rectangular Baker With Tray, along with our Three Onion Rub:
The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!
Shake on the flavor of yellow, red and green onions. Use in place of fresh onions. 1.3 oz. Gluten-free.
Click here to get your Stone Rectangular Baker With Tray and here to get your Three Onion Rub today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 1 ½ cup onion, finely chopped
- ¼ cup butter, cubed
- 2 cups 4% cottage cheese, drained
- 1 large egg
- ¼ teaspoon Three Onion Rub
- 3 cups mashed potatoes with added milk and butter
- 1 1/3 cup grated cheddar cheese, divided
- ¼ tsp salt
- 1/8 tsp black pepper
- 12 lasagna noodles, cooked and drained
- Sour cream for topping
- Chives for topping
Instructions
Chop onion, grate cheddar cheese; set both aside.
Prepare mashed potatoes (if you need a recipe, see mine here).
Cook lasagna noodles according to package directions. Drain, then place in cold water until ready to use.
Preheat oven to 350°F/175⁰C.
Melt butter in skillet over medium-high heat. Add onions, sauté until tender, about 5 minutes. Remove from heat.
Mix together cottage cheese, egg and Three Onion Rub.
In another bowl, combine mashed potatoes and 1 cup cheddar cheese, salt and pepper.
Place 4 lasagna noodles in bottom of Stone Rectangular Baker (3 lengthwise, one horizontal). Top with cottage cheese mixture, and four more noodles. Top with potato-cheese mixture, remaining noodles and sauteed onions. Cover noodles with remaining cheese.
Cover and bake for 25-30 minutes, until heated through and cheese is melted.
Let stand for ten minutes prior to slicing and serving. Top with sour cream and chives, if desired.
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Pierogi Casserole – Taste of Home (Video)
Equipment
Ingredients
- 1.5 cup onion finely chopped
- ¼ cup butter cubed
- 2 cups 4% cottage cheese drained
- 1 large egg
- ¼ tsp Three Onion Rub
- 3 cups mashed potatoes prepared with milk and butter
- 1 ⅓ cup grated cheddar cheese divided
- ¼ tsp salt
- ⅛ tsp black pepper
- 12 lasagna noodles cooked and drained
Topping
- sour cream for topping; optional
- chives for topping; optional
Instructions
- Chop onion, grate cheddar cheese; set both aside.
- Prepare mashed potatoes (if you need a recipe, see mine)
- Cook lasagna noodles according to package directions. Drain, then place in cold water until ready to use.
- Preheat oven to 350°F/175⁰C.
- Melt butter in skillet over medium-high heat. Add onions, sauté until tender, about 5 minutes. Remove from heat.
- Mix together cottage cheese, egg and Three Onion Rub.
- In another bowl, combine mashed potatoes and 1 cup cheddar cheese, salt and pepper.
- Place 4 lasagna noodles in bottom of Stone Rectangular Baker (3 lengthwise, one horizontal).
- Top with cottage cheese mixture, and four more noodles. Top with potato-cheese mixture, remaining noodles and sauteed onions. Cover noodles with remaining cheese. Cover and bake for 25-30 minutes, until heated through and cheese is melted.
- Let stand for tenminutes prior to slicing and serving. Topwith sour cream and chives, if desired.
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