Reviewed: May 1, 2012

This is so much easier to make then pierogies, but it still takes some work. I use a whole 1lb of peppered bacon because my husband loves bacon. I also make a lighter version of this with 1% milk, reduced fat cheese and light sour cream, and there isn't much different from the original version.

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Reviewer:

Mrs. Chef Esh

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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Apr. 24, 2012

this recipe is all noodle! totally disproportionate in my opinion. BUT it was DELISH when i used 8 potatoes and extra cheese, and still cut it to only 6 noodles (two layers -- I spread the onion mixture just under the top noodles). covered it when baking and wasn't dry at all. good even without the bacon and lots of fresh chives on top. used Greek yogurt instead of sour cream. Mmmm.

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Reviewer:

Mrs C

Reviewed: Mar. 16, 2012

Very bland :P

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Reviewer:

BCWIFE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 10, 2012

We loved this! Perfect comfort food, especially when it's cold outside. I find myself craving this quite often. Thanks for sharing!!

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Reviewer:

BRUNCH

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Bellevue, Washington, USA

Reviewed: Feb. 27, 2012

As is I'd probably give it 3 stars but that's only because I'm used to my FIL's. Next time I make it, I'll be adding a lot more onion, maybe some sour cream to the potatoes and have extra butter to drizzle on after it's cooked to mimic the frying in butter we do to our peirogies - for me that'll take it up to 4/5 stars (along with my waistline!)

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Reviewer:

HeidiS

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Feb. 19, 2012

This was amazing!!! Definitely a lot more work than just using frozen pierogies but it was worth it in the end. A few recommendations: (1) cook the bacon separate from the onions or it will never cook through properly; (2) add salt and pepper to the mashed potatoes; (3) leave out the garlic. This was delish with sour cream and chopped green onions on top!

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Reviewer:

Valerie/Mom of 3 Girls

Cooking Level: Expert

Home Town: Tallassee, Alabama, USA

Living In: Aston, Pennsylvania, USA

Reviewed: Feb. 1, 2012

Very good!

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Reviewer:

krissifer3

Reviewed: Jan. 30, 2012

little blah tasting alot of work for ho-hum

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Reviewer:

saltyprior

Reviewed: Jan. 22, 2012

Very yummy! Good flavor! It is a little time consuming but definitely worth it!

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Reviewer:

KerryS2

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Newcastle, Wyoming, USA

Reviewed: Jan. 17, 2012

I made this for a family dinner as a side dish and everyone loved it!- Well, at least all of the adults. The kids would prefer ergular pierogies. Next time I will definitely put a layer of noodles on the bottom and then continue from there. Very good!

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