Pan Pierogies

Pan Pierogies

Made  times
colleenlora 2

"Fun and easy alternative to the old-fashioned, labor-intensive pierogie. Kids love this!"
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servings 423 cals
Serving size has been adjusted!

Original recipe yields 12 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 79 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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,pu...

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 mak...

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 a...

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....

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; sinc...

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 F...

This is so easy to make. My whole family loved it. I made it just as written. This is so good, I plan on making it for a potluck supper next.

DO NOT use potato flakes! Trust me--make your own mashed potatoes just like you would for thanksgiving, and add a thin layer of ground beef between the mashed potatoes and cheddar. It's great.

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