Today I’ve got another one of our family-favorite meatless meals for you in preparation for Lent. American Pierogi.
I had this dish for the first time after meeting my husband, who has quite a bit of Polish and Eastern European heritage. In fact, I’d never even heard of Pierogis.
So if you are like me, here is a run down on Pierogi. It’s a potato filled pocket wrapped with something like pasta dough (a Polish dumpling). There can be other fillings along with the potatos like onions, meat, or whatever suits your fancy.
The thing is, making authentic Pierogis is a labor of love A LOT OF WORK!
That is where this American Pierogi comes in. It has all the great taste of Pierogis without all the work!
It is super kid friendly! You can’t go wrong!
American Pierogi
- 10 potatoes, peeled and cubed
- 2 C. milk
- 6 T. Butter, divided
- 1 onion chopped
- 6 cloves of garlic, minced
- 1/2 package of lasagna noodles (we use whole wheat)
- 2 C. Cheddar Cheese (or whatever you have on hand)
- 3/4 C. of water
(Optional Ingredients and Toppings):
- Chopped Cooked Bacon (this obviously negates the meatless part, but it is a yummy topping!)
- Sour Cream
- Fresh Chives
Peel ( I leave about half the peel on) and coarsely chop potatos. Cook potatos until tender in a pot of water. Drain, and mash with milk, 4 T. of butter, and salt and pepper to taste.
In a skillet, melt 2 T. of butter. Saute garlic and onions in butter until translucent.
Place half the mashed potatos in the bottom of a lightly greased 9 x 13 baking dish. Top with 1/3 of the cheese, then uncooked lasagna noodles. Repeat layers (potatos, cheese, noodles). Spread onions and garlic (and bacon if using) on top of noodles. Top with the remaining cheese.
Pour 3/4 C. water over the top of pierogi after assembly to help steam the noodles. (Most recipes have you precook noodles, but I find just adding some extra water to the casserole saves me a step and a pot!)
Bake uncovered for 45 minutes at 350* F (175* C). Serve with sour cream and chives.
Extra Cooking Tips:
- Just take about half of the peel off the potato. Less work, more nutrients.
- Don’t precook the pasta noodles. Just pour 3/4 C. of water over the top when you are done assembling. They will cook for you in the oven. (Note: I also do this with my lasagnas.)
- Use lots of variety of cheeses. I think the more kinds of cheese you use, the fuller (and better!) the taste. I like to use a little Cheddar, Cojack, Swiss, and American.
I know your family will like the recipe as much as our family does. Another favorite at our house is Crockpot Beans and Burritos (which happens to also be kid pleasing and freezer friendly).
Have a blessed Lent!
