So I’m just going to go ahead and tell you that you have to make this lazy perogy casserole next weekend.
Any weekend. Every weekend.
Also, don’t bother correcting my spelling of perogy. ( you should SEE how many people yell at me that it’s spelled with an “ie” or with an “h” somewhere…) Technically no one spells it right either, I’m assuming because each family has their own way of spelling perogy and ain’t nobody got time to be correcting each and every Ukrainian family’s Canadian-ized spelling of perogy.
I haven’t made lazy perogy casserole since my crock pot lazy perogy casserole – and while that is good, this one is infinitely better. If you have to make on in the crock pot, then it’s a terrific version but like a lot of things that you make, sometimes they just aren’t the best version of that recipe. It cooks longer, which takes away some textures and while they are usually delicious, once you taste this version you won’t want to go back.
Happy cooking!
Karlynn
Baked Lazy Perogy Casserole
Ingredients
- 10 lasagna noodles not oven ready!
- 2 cups cottage cheese
- 1 large egg
- 1/4 teaspoon onion powder
- 1 1/2 cup shredded cheddar cheese
- 3 cups mashed potatoes
- 1 cup butter
- 2 cups chopped white onion
- 8 slices bacon diced
Instructions
- Cook noodles to al dente according to the package directions, then cool and set aside.
- Mix the cottage cheese, egg and onion powder together in a small bowl.
- Mix the mashed potatoes ( it's easier if they are warm!) and cheddar cheese together in a small bowl.
- Fry the butter, onions and bacon together until soft and cooked.
- In the bottom of a 9×13 pan, lay three lasagna noodles to cover the bottom. ( see video above for this part if you need help!). There is one extra in case you need patching – it happens!!!!
- Spread the cottage cheese mixture over those noodles.
- Lay three more noodles on top. Spread the potato mixture over top, slowly and carefully. It helps if you heat it up.
- Lay three more noodles on top. Pour the butter/bacon/onion mixture all over the top evenly. If wanted, add more shredded cheddar cheese to the top!
- Bake in a 350 °F oven for 50-60 minutes, until the internal temperature reaches a 180-190 degrees. ( this means the egg/cottage cheese layer is set and cooked).
- Remove and let sit for a few minutes, then slice and serve!
- This freezes AMAZINGLY!!!! Make two and freeze one in the pan, well covered, for another night!
Nutrition
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This lazy perogy casserole freezes like a BOSS, you guys.
Did I just sound like my kids there? I think I did. They are rubbing off on me, I’m pretty sure that’s their favourite saying lately.
It’s the truth. When you make this you just go ahead and double the recipe and after you bake them, wrap one up in the 9×13 you baked it in and re-heat it later. You are going to be SO glad that you did, when you realize on that crazy night full of swim team/hockey practice/teacher’s interviews that you actually have the most delicious dinner possible waiting for you in the freezer. Heck, triple it if you want. You won’t be sorry and if you are getting all those dishes dirty anyway, then make two!
Who has tried a lazy perogy casserole before? What did you think?
Happy Baking babes!
Love you more than ???????!
Karlynn
Sami says
I just made a batch of perogis for xmas. Using leftover filling for this, but I make my own pasta , very easy and cheaper, and still lazy.
Holly Ellington says
you have cheddar listed in ingredients..where is it used in recipe? Im not seeing it?
Rhonda says
In the mashed potatoes.
Karen Kreutzer says
You said you can bake ahead cover and put in fridge and reheat later. How long to reheat and at what temp?
Eileen says
Don’t tell anyone…..Instant mashed potatoes work very well in this recipe, and it’s even lazier.
Sami says
Now that’s terrible. instant mashed potatoes, full of chemicals and no nutrition. Peel a 🥔 so healthy.
Sandra says
Is there a way to make this without the cottage cheese?
Bonny says
Not sure if you ever got an answer but I never use cottage cheese. I use 2 layers of potato cheese mixture instead.
Rhonda says
I do not like cottage cheese at all, but mixed with the egg and onion powder changes the taste, so this is the one time I make the exception. My mom is Ukrainian and used to make homemade pedaheh (omg I’m so sorry for the spelling but that’s what they are called lol) all the time, but as our family at home grew smaller, she reverted to making them this way. U can alter the recipe to almost any flavour u like!
I hope this helps someone who may want to try the cc but wasn’t sure about it. Enjoy!
P.s. Another quick one is lazy cabbage rolls, and it freezes amazingly as well!
Gail says
We called them pedaheh growing up too! And the cottage cheese ones were everyone’s favourite, and of course, the hardest to make. So I am excited to try this recipe with both the potatoes and cottage cheese. I’ve never had those two flavours combined!
Nancy Grober says
Can this be done in a microwave or pan on stove
Rhonda Grober says
And this is my mom I was referring to in another post. She passed last year but was always such an amazing cook; obviously this was the basic recipe she used.
Love and miss u mom! 💕
Sami says
Now that’s terrible. instant mashed potatoes, full of chemicals and no nutrition. Peel a 🥔 so healthy.
Kate says
Very good recipe! I am celiac as well as lactose intolerant so I substituted the regular pasta for gluten free pasta, cottage cheese with lactose free cottage cheese, and cheese for lactose free cheese. I also only used about a Tbs. of lactose free butter and it turns out beautifully! Thank you for this recipe!
Darleen says
Can you make this, freeze it, then bake later like next week. Thanks
Lyndsey says
Do you use the wet cottage cheese or the dry cottage cheese? I just don’t want it to be a runny mess! 🙂
Jan Y. says
I have to say I make really delicious actual perogies and have made a few lazy perogie recipes but this dish . . . wow! I did what you suggested and made two small casseroles and froze one. The original one was wonderful. We heated up and ate the frozen one with our easter ham. It had been in the freezer a couple of months. Sooo good. I think I need to buy your recipe books. Thanks for this. Cheers!
Bette McCracken says
Leave out the bacon, and it’s a suitable vegetarian dish. One of my go-to’s. I also replace the garlic powder with Adobo seasoning, which gives it a more subtle/complex flavour.
Charlene says
I saw this on Pinterest and decided that’s what we’re going to have tomorrow for supper. I have a couple of things to buy first otherwise it would be today.
Curious…..where are you from? I saw Flapper Pie and blue prairie skies and wondered Saskatchewan, I’m from Regina.
doug says
this looks god and easy to make
Kara says
Oh holy holy holy! I am adding this to my list for dinner next week. Thanks for the recipe!