Lazy Perogy Casserole

Name: Lazy Perogy Casserole
Yield: 8
Ingredients: 12 regular lasagna noodles, (not the oven-ready type); 2 cups mashed potatoes; 2 cups cottage cheese; 1 egg; 1/2 cup chopped onion, sauteed in a little butter until just softened; 8 to 10 slices bacon, cooked until crisp and crumbled; 1 1/2 cups shredded cheddar; sour cream, as an accompaniment

168

Makes8 servings

A sleeper I couldn't resist trying this recipe because it sounded so, well, strange. Surprise! It was delicious 'sort of a cross between lasagna and perogies. Dustin, our resident Perogy expert, had thirds.

Ingredients

12 regular lasagna noodles, (not the oven-ready type)
2 cups mashed potatoes
2 cups cottage cheese
1 egg
1/2 cup chopped onion, sauteed in a little butter until just softened
8 to 10 slices bacon, cooked until crisp and crumbled
1 1/2 cups shredded cheddar
sour cream, as an accompaniment

Instructions

Cook lasagna noodles in plenty of boiling water until tender. Drain thoroughly, rinse with cold water and drain again. Set aside.
In a large bowl, mix together the mashed potatoes, cottage cheese, egg, onion and bacon. Season with salt and pepper to taste.
Brush the bottom of a 9 by 13-in. (22 by 33 cm) baking dish with a little melted butter. Line with 4 cooked lasagna noodles, overlapping them a bit to fit. Spoon half of the potato filling onto the noodles, spreading to cover. Sprinkle with some shredded cheddar cheese. Repeat with another layer of 4 noodles, the rest of the potato mixture and some more cheese.
Finally, cover with the last 4 lasagna noodles, and sprinkle the top with the rest of the cheese. Cover baking dish with foil, and bake at 350°F (180°C) for 30 minutes. Let stand for 10 minutes before cutting into squares to serve, accompanied by a dollop of sour cream.

This article was originally published on Nov 01, 1997

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