Perogie Casserole recipe

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Ingredients

12 lasagna noodles
5 pounds potatoes
4 cups shredded Cheddar cheese
4 cups cottage cheese
2 eggs
salt and pepper to taste
1 pound bacon, sliced
2 onions, chopped
2 tablespoons margarine

Nutrition Info

1139.7 calories
carbohydrate: 92.9 g
cholesterol: 184.3 mg
fat: 62.2 g
fiber: 7.5 g
protein: 53.9 g
saturatedFat: 28.3 g
servingSize: -
sodium: 2153.5 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente, drain.

  3. Roast potatoes in oven for about 1 hour. Split potatoes and scoop out middle, discard skins. Mix Cheddar cheese into potatoes. In a bowl, blend together cottage cheese, eggs, salt and pepper, set aside.

  4. Layer lasagna noodles in a 9x13 inch baking dish. Spread cottage cheese mixture over noodles. Layer noodles again and spread potato and cheese mixture to cover noodles. Smooth top.

  5. In a skillet, fry bacon until half way cooked. Spread over top of casserole. Sprinkle onions on top. Dot casserole with margarine.

  6. Lower oven temperature to 350 degrees F (175 degrees C) and bake for 45 minutes.

Recipe Yield

7 servings

Recipe Note

This is my family's favorite recipe! Please experiment with the ingredient amounts. Maybe you will want yours extra cheesy! I have used instant potatoes but no comparison to them roasted. Well worth the effort and a wonderful comfort food. Serve with bread and salad-the perfect meal!

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