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!

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!

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.

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.

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!

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.

This was a great recipe I found while trying to find a meat free meal for Lent. I did make some adjustments. I used real mashed potatoes and didn't mix my onions into them(the kids would have had a fit). The onions I sauteed with garlic cloves in a TBS. margarine and a 1/4 c. vegetable oil. These were absolutely fantastic served on top. What a great meal!

Great! Taste just like the Pierogies my mom used to make for me!!!

Very good recipe, is a crowd pleaser. I used my own mashed potatoes. I also used the no boil Lasagna noodles, which I will not do again. The top and bottom layers of noodles were hard. Next time I will use the boil noodles.

Excellent easy recipe. I usually have all the ingredients on hand. Kids loved it and was good for lunch the next day.