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.

25 mins
50 mins


  • 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


  • Step 1

    Preheat the oven to 300 °F.

  • Step 2

    In a large pot with water, covered, boil the potatoes until soft.

  • Step 3

    Cook the lasagna noodles as per the package directions, drain and rinse the noodles in cold water and set aside.

  • 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.

  • Step 5

    Mix in the Boursin cheese, sliced green onions, and one cup of cheddar cheese. Add salt and pepper to taste.

  • Step 6

    Place three lasagna noodles in the bottom of an 8” x 11” baking dish, sprayed with cooking spray.

  • 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.

  • 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.

  • 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.