When you love perogies but don’t want to spend hours making them, these lazy perogies come to the rescue. This lazy perogy casserole is the ultimate comfort food.
*Please note* this post was originally published in April 2017. The text has been lightly updated but the original recipe remains the same.
I had a moment this weekend when I realized how out of shape I’d become. I had a massage at 3pm and thought it would be a great idea to bike there. Google Maps said it would take 25 minutes, so I set off feeling confident. Then the wind picked up and the route turned uphill. Halfway there I seriously considered giving up and calling an Uber. I arrived at 3:01, exhausted but relieved — and the downhill ride home felt like a reward.
Why mention this? Mostly because I’m committing to getting back in shape. Also because lazy perogies are the perfect meal for days when motivation is low but comfort food is required. They’re easy, satisfying, and nostalgic — just what you want after exertion or on a relaxed evening in.
What are lazy perogies?
This lazy perogy casserole is a childhood favourite and a commonly requested recipe. It’s essentially a lasagna-style casserole that captures the flavours of traditional perogies without the laborious work of forming each dumpling. It’s perfect for feeding a family, freezing for later, or sharing with a friend who needs a comforting meal.
The star of the dish is potatoes — mashed, creamy, and filling. You’ll need around three large potatoes for the mash, though I often make extra because leftover mashed potatoes are a wonderful bonus. The rest of the build is straightforward: cooked lasagna noodles, a cottage-cheese-and-egg mixture, shredded cheddar, butter-sautéed onions, and a short bake in the oven.
Compared to making individual perogies, this casserole is far quicker and still delivers the same comforting combination of potato, cheese, and onion.
What kind of cheese do you use for lazy perogies?
I use sharp cheddar for a nice contrast to the potatoes and the noodles. The recipe also calls for cottage cheese, which keeps the filling moist and creamy. I tested ricotta as a substitute but found the result drier, so cottage cheese is my strong recommendation.
The assembly is simple: a layer of noodles, the cottage-cheese mixture, more noodles, the mashed-potato layer, and a final noodle layer. Top with onions sautéed in butter and bake. Covering the dish with foil helps keep the noodles from curling and ensures even baking.
Bake for about 30 minutes, then let it rest for 10 minutes before serving. The casserole is rich in potato and cheese, so a fresh green salad on the side brightens the meal and adds balance.
I love cozy meatless meals. If you enjoy recipes like this, try other simple vegetarian dishes — they pair well with a lazy weeknight and make great leftovers.
Lazy Perogies
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5 from 8 reviews
- Author: Katherine
- Total Time: 1 hours 30 minutes
- Yield: 8 servings
Description
When you love perogies but don’t want the time-consuming work, this lazy perogy casserole is a lifesaver. Easy to assemble, comforting, and great for freezing or sharing.
Ingredients
- 9 lasagna noodles, any type
- 500 mL cottage cheese (I used low fat)
- 1 egg, slightly beaten
- 1 tsp onion salt, divided
- 2 cups mashed potatoes (about 3 large potatoes)
- 1 cup shredded cheddar cheese
- 1/2 tsp pepper
- 1/4 cup butter
- 1/2 yellow or white onion, diced
- Diced green onions and sour cream, for topping
Instructions
- Preheat the oven to 350°F and grease or spray an appropriate baking dish (an 8 x 11 pan works well; a 9 x 13 dish is fine too).
- Cook the potatoes in boiling water until fork-tender. Drain and mash them, then mix in the shredded cheddar, 1/2 tsp onion salt, and pepper. Set aside.
- Cook the lasagna noodles according to package directions and drain. Lay three cooked noodles side by side on the bottom of the prepared pan.
- In a medium bowl combine the cottage cheese, beaten egg, and the remaining 1/2 tsp onion salt. Spread this cheese mixture over the bottom noodle layer, then add another three noodles on top.
- Spread the potato mixture over the second noodle layer, then top with the final three noodles.
- In a saucepan, melt the butter over medium heat and sauté the diced onion until soft and translucent. Pour the onions and butter over the casserole. Cover the pan with foil and bake for 30 minutes. Remove from the oven and let stand, covered, for 10 minutes before serving. Serve with sour cream and chopped green onions.
Leftovers keep in an airtight container in the refrigerator for 4–5 days, or in the freezer for up to 2 months. To reheat from frozen, cover and bake at 325°F for about an hour.
Prepare ahead: Mash the potatoes, cook the noodles, and combine the cottage cheese with the egg the day before. Refrigerate until ready to assemble and bake.
Notes
- My pan is 8 x 11, which fits perfectly, but a 9 x 13 will work fine; the noodles may not fully cover the surface.
- When mashing the potatoes, add milk, cream, butter, or seasonings according to your preference.
- Prep Time: 1 hours
- Cook Time: 30 minutes