Pierogi Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 450.9
  • Total Fat: 23.1 g
  • Cholesterol: 61.0 mg
  • Sodium: 932.3 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 20.1 g

View full nutritional breakdown of Pierogi Casserole calories by ingredient
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adapted from Food.com #47419 adapted from Food.com #47419
Number of Servings: 6


    3-4 cups peeled and cubed potatoes
    4 oz. neufchatel cheese (low fat cream cheese)
    2 TBS dried chives
    1/4 tsp. salt
    1 tsp. granulated garlic

    6 oz. bacon (cooked weight), broken into bits (this is about 1# raw equivalent)
    1 cup chopped onion

    6 oz. gluten free pasta (I use Heartland or Ronzoni penne. You can use whatever pasta shape you like.)
    1 cup shredded colby jack cheese


I use a quart jar home canned cubed potatoes.


1) Preheat oven to 350 degrees F. (Bake bacon now if it is not already cooked.)

2) Boil potatoes until tender, then drain. (You can save their water to boil the pasta in.)

3) Mash cooked potatoes with neufchatel cheese, chives, salt and granulated garlic. Set aside.

4) Saute onion in 1 TBS. bacon grease (or cook with chopped raw bacon). Drain if needed. If your bacon was already cooked, add it to the cooked onion now.)

5) Cook pasta according to directions, slightly undercooking it. Drain and cool under running water.

6) In a greased 8X8 casserole dish, layer in order, 1/2 of the potato mixture, 1/2 of the shredded cheese, all of the noodles, all of the bacon mixture, remaining potato mixture, and remaining shredded cheese.

7) Bake uncovered at 350 degrees F for 30-45 minutes, until the cheese is bubbly.

Serving Size: makes 8 inch square casserole, 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOJOLO.

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