A homemade pierogi casserole full of rich, comforting layers of potatoes, cheese, and noodles. Topped off with bacon and green onions and it’s a delicious family dinner.
Equipment
- Large pot
- 8” x 11” baking dish
- 1.5 lbs Little Potatoes
- 9 lasagna noodles
- 5 oz Boursin cheese
- 3 Tbsp butter
- 1 cup 3% milk
- 6 oz green onions, thinly sliced
- 8 oz cheddar cheese, shredded and divided
- 6 slices bacon, cooked and crumbled
- (To taste) salt and pepper
- (For topping) green onions
Instructions
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Step 1
Preheat the oven to 300 °F.
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Step 2
In a large pot with water, covered, boil the potatoes until soft.
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Step 3
Cook the lasagna noodles as per the package directions, drain and rinse the noodles in cold water and set aside.
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Step 4
Once the potatoes are cooked, drain the water and mash, adding in the butter and milk. The potatoes should be nice and creamy.
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Step 5
Mix in the Boursin cheese, sliced green onions, and one cup of cheddar cheese. Add salt and pepper to taste.
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Step 6
Place three lasagna noodles in the bottom of an 8” x 11” baking dish, sprayed with cooking spray.
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Step 7
Cover the noodles with one third of the potato mixture and continue to layer, finishing with the potatoes. Top with remaining shredded cheddar cheese.
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Step 8
Bake for 20 minutes, add the crumbled bacon on top and continue to bake for an additional 10 to 15 minutes, or until heated through.
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Step 9
Let stand for five minutes before cutting into squares and serving. Serve with a dollop of sour cream and green onions if desired.
