Reviewed: Oct. 7, 2009

i make one similar without the bacon, and i add ranch dressing seasoning mix to the mashed potatoes (i used the box mashed potatoes-potato buds cant tell the difference and less work for me Yahoo) and i double the mashed potatoes as well

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kay

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Reviewed: Oct. 7, 2009

I loved this casserole! it is a keeper!

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ang p.s.

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Reviewed: Sep. 26, 2009

I made this casserole as I had potatoes and a few other ingredients that I wanted to use up. I thought it was really good, although I used "oven ready" lasagne noodles and they weren't soft enough.

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swimchick

Cooking Level: Intermediate

Living In: Sanibel Island, Florida, USA

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Reviewed: Sep. 11, 2009

I scaled this recipe down because there are only three of us and left-overs aren't always eaten. I should have paid more attention to the comment that about putting the noodles at the bottom and then the potatoes but I followed the recipe and ended up running out of mashed potatoes and only had one layer of noodles in the casserole. I was a little disappointed that there was only one layer of noodles. The taste was really good, however, so I rated it at four stars. I may try it again and next time I will be able to fix the mistake in the directions of the recipe and put noodles first.

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Laurie

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Reviewed: Aug. 27, 2009

This was delicious. The only changes I made were to use extra sharp-expensive, white cheddar cheese, and more of it, AND I only used 3 cloves of garlic--and I also covered it with foil while baking. Thanks for the recipe!

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rockinmygut2

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Reviewed: Aug. 23, 2009

Very good recipe, I changed it a bit, it came out wonderful.Everyone enjoyed the dish, I will make it again.

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Sharon

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Reviewed: Jul. 30, 2009

To make this taste more like perogies add the cheddar to the mashed potatoes. When layering add a layer of cottage cheese with a beaten egg added to it..also pour a little melted butter over the top layer of noodles to keep from getting hard. I leave the bacon out, and serve bacon bits on the side. With these mods it becomes a five star.

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Jul. 24, 2009

This was gone in a second. It was really good...but not great. I would make it again...but with instant mashed potatoes for quicker prep.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jul. 12, 2009

good but different

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Danielle

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Reviewed: Jun. 14, 2009

I made this for a church potluck and was very disappointed in it. It was very bland and tasted nothing like any pierogies I've ever had. Maybe a stronger tasting cheese would have improved the taste. I'll never make it again though.

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Dannie

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Reviewed: May 6, 2009

Very good. The only thing I did differently was mix the onion, bacons and cheese into the mashed potatoes before spreading. This just made it easier. I am thing next time I may leave out the bacon and try it with ham.

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bkcgraham

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Reviewed: Apr. 29, 2009

I made this for my daughter's First Communion party and my Polish family LOVED it! I suggest making sure the potatoes are flavored to your taste before you layer the casserole and I baked it covered in tin foil. Delicious and super easy.

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Cheryl

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Reviewed: Apr. 13, 2009

FABULOUS! Or at least the idea was! I'm a pretty lazy cook, so I used leftover mashed potatoes (day old). First sauteed a whole onion in one stick of real butter, then dumped it in with mashed potatoes, two large spoonfuls of sour cream, three heaping handfuls of grated cheese (I used cheddar), and a couple of dashes of seasoned salt. Then did the noodle/potato mix/noodle layering. Did not use bacon or garlic this time around and may never do so. Oh my goodness, this is divine. Five stars just for giving me the inspiration! Foolproof for nearly every cook!

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BAKININBUDAPEST

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

I love pierogis. I was introduced to them by my husbands grandma who is from Czech. They were a big craving during my pregnancies!! I was so excited to see this. It was fun to do once and tasted fine. I just felt so guilty eating all the carbs, not a lot of nutrition here. The only issue was the top layer of noodles did not get completely covered with the remaining cheese etc., so it was just too tough to eat. Otherwise, a tasty fun dish.

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: Mar. 11, 2009

Mixed a bit of sour cream in with my mashed potatoes, and also added the bacon/onion mixture to the potatoes. I love it. Different and comforting. Thank you for the recipe.

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jcstrong

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

good - very rich, but good.

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Kristi P

Cooking Level: Expert

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Reviewed: Feb. 12, 2009

This totally fit the bill for my pierogi craving (I can't find them here and have never made from scratch). This was a little time-consuming to make (like any layered lasagna type dish) but very yummy. I did take a short cut and make instant mashed potatoes (a cheat) and I did as some other reviewers and added the onions and bacons throughout the casserole. This was very rich and pleasing and delish with some sour cream on the side. Not good for the waistline, but a nice treat. Thanks for the idea.

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fourpiesmama

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Alpharetta, Georgia, USA

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Reviewed: Feb. 2, 2009

Very yummy and filling on a cold day!

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malisha

Cooking Level: Intermediate

Home Town: London, Ohio, USA

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Reviewed: Jan. 20, 2009

Again, I am reviewing this recipe based on differences between what I thought about the recipe and what my husband thought about the recipe. My husband thought it was "good". he did not thing it was good enough to make again. Even with the changes suggested by other reviewers. I expected it to be much better than it was based on the ingredients, but I did not like it. I have been married 13 years and have never really understood my husband's issues with food in which he thinks the flavor is good but he didn't like the consistency but did not want it eat it again because he did not like the consistency. This is the first recipe that I understood that in all these years. I have loved pierogis since first introduced to me by a polish immigrant in childhood. Consistency aside, this did not taste anything like pierogis to me.

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EPICURIAN

Cooking Level: Expert

Home Town: Islip, New York, USA

Living In: Lehigh Acres, Florida, USA

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Reviewed: Dec. 21, 2008

Yum. I did add the browned sauerkraut and onions into the layers. It was very good. In the future I will add even more sauerkraut.

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JUDYB in AZ

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Scottsdale, Arizona, USA

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