Pan Pierogies Recipe -
Pan Pierogies Recipe

Pan Pierogies

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"Fun and easy alternative to the old-fashioned, labor-intensive pierogie. Kids love this!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13 inch baking dish.
  2. Saute onions in the butter until translucent and soft.
  3. Cook and drain lasagna as per package directions.
  4. Make potatoes as per package directions for 12 servings. Combine the onions with the potatoes.
  5. Place a layer of noodles over the bottom of the baking dish. Cover with a layer of potatoes, sprinkle with cheese and pats of butter. Repeat ending with noodles sprinkling top with cheese and butter. Bake at 350 degrees F (175 degrees C) for 1 hour.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2006

This recipe as written is kind of bland. Here's my tips to spruce it up. The key to this recipe is the POTATOES. Don't use the instant! Make the potatoes exactly like you would to make your regular perogies (add the cheese directly to the potatoes and whatever seasonings). My family is Ukranian and we serve perogies with fried bacon and onions, so that is what I put on the top. When you cut into this to serve, what you are going to taste ultimately is the potatoes, so if you're expecting it to taste like perogies, you have to make the potatoes like you would if you were doing it the old fashioned way. This is a good way to get that taste without all the work!

Most Helpful Critical Review
Jan 22, 2009

I don't think this recipe comes anywhere near replacing a genuine Pierogie recipe or is even in a Pierogie category. It is not a "keeper" for me.

Dec 30, 2006

Try using large sea shells and velvetta cheese (and real potatoes of course) Simply cook the shells according to package directions, mash potatoes, add milk velvetta and butter, stuff shells,put in baking pan, cover with melted butter and (cooked onions if you wish), cover and bake at 325 for 45 minutes. Yummy!

May 07, 2004

I too have been making a version of this for years - if I have real mashed potatoes leftover, I use them, but mostly I use the instant mashed potatoes, because its quick. While I learned to make this using the lasagna noodles, I have altered it over the years to save time on cooking the noodles. In a pinch, I use elbow macaroni - one layer of elbows, mashed potatoes, cheese, another layer of elbows, and then covered with the sauteed onions. This is the only butter in my recipe. I don't put pats of butter over the potatoes. This is also a great way to make a single serving as well. I always use American Cheese, but have added cheddar on occasion. My one last variation on this recipe - when I make it as for a covered dish affair, I use large pasta shells and stuff them individually - a small ice cream scoop of potatoes, 1/2 slice of American cheese are perfect. Then I lay them all out in a pan and pour the sauteed onions over. This makes serving a whole lot easier, since there is no cutting involved. Just pick up the entire shell. Salt and pepper to taste and you're good to go.

May 31, 2008

This is really truly a delicious, easy, fantastic recipe. I've made it many times in varying ways. You can simply layer any cooked pasta and mashed potatoes in the same manner as this recipe and get awesome results. By following this recipe as listed, I recommend cooking at least 4 pieces less of a pound of lasagna...otherwise, there's too much pasta. Additionally, I never think that I have enough cheese with just one pound. This is always just soooo good and a total pleaser.

Jun 05, 2003

My family, especially the hubby, really liked this. We love pierogies, but never seem to have enough to satisfy the family, so this recipes does the trick. It really does taste like pierogies. I didn't have cheddar cheese, so I used parmesan, so it didn't have a cheesy enough flavor. Next time, I will use cheddar, and also may mix a little cottage or cream cheese into the potatoes to add a little tang.

Aug 23, 2010

Like many reviewers have said before me, as-is this quite bland. Definitely don't use the instant mashed potatoes unless you already have them on hand (why would you?!). I made my own mash; since I was low on potatoes I used a medium-sized bag of frozen vegetables to make up the difference. I used whipping (heavy) cream, margarine, salt, pepper and dried chives in my mashed potatoes. I would also use garlic powder next time. I added the cheese into the mixture; we used a marble cheddar.I chose to use whole wheat lasagna noodles (a full box is too much; only use about half depending on the size of your pan). I sprayed my baking dish with PAM instead of greasing with butter. We topped the casserole with fried onions and used a full pack of bacon (okay, maybe that's a bit too much, but it gave lots of flavour). The end result was a little greasy (our fault, I'm sure) and tasted very similar to traditional pierogies. This is great when feeding a larger number of people without all the fuss of the individual dumplings. We would make this again.

Aug 08, 2004

I found this recipe quite tasty and it was a huge hit! I used the no boil lasagna noodle& homemade mashed potstoes. In my potatoes I used a bit of garlic powder, salt & pepper. I also added French's fried onions to my potato mixture, and added them to the top along with the cheese! I will be making this again!


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  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 43.1 g
  • 14%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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