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.
- 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
Preheat the oven to 300 °F.
In a large pot with water, covered, boil the potatoes until soft.
Cook the lasagna noodles as per the package directions, drain and rinse the noodles in cold water and set aside.
Once the potatoes are cooked, drain the water and mash, adding in the butter and milk. The potatoes should be nice and creamy.
Mix in the Boursin cheese, sliced green onions, and one cup of cheddar cheese. Add salt and pepper to taste.
Place three lasagna noodles in the bottom of an 8” x 11” baking dish, sprayed with cooking spray.
Cover the noodles with one third of the potato mixture and continue to layer, finishing with the potatoes. Top with remaining shredded cheddar cheese.
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.
Let stand for five minutes before cutting into squares and serving. Serve with a dollop of sour cream and green onions if desired.