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Lasagna

Perogie Casserole

By: Sarena

"This is my family's favorite recipe! Please experiment with the ingredient amounts. Maybe you will want yours extra cheesy! I have used instant potatoes but no comparison to them roasted. Well worth the effort and a wonderful comfort food. Serve with bread and salad-the perfect meal!"

Rate/Review | Read Reviews (23)

1,252 Saves

Prep Time:
1 Hr 30 Min

Cook Time:
45 Min

Ready In:
2 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 7 servings

Ingredients

12 lasagna noodles
5 pounds potatoes
4 cups shredded Cheddar cheese
4 cups cottage cheese
2 eggs
salt and pepper to taste
1 pound bacon, sliced
2 onions, chopped
2 tablespoons margarine

Directions

Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
Roast potatoes in oven for about 1 hour. Split potatoes and scoop out middle; discard skins. Mix Cheddar cheese into potatoes. In a bowl, blend together cottage cheese, eggs, salt and pepper; set aside.
Layer lasagna noodles in a 9x13 inch baking dish. Spread cottage cheese mixture over noodles. Layer noodles again and spread potato and cheese mixture to cover noodles. Smooth top.
In a skillet, fry bacon until half way cooked. Spread over top of casserole. Sprinkle onions on top. Dot casserole with margarine.
Lower oven temperature to 350 degrees F (175 degrees C) and bake for 45 minutes.