Bacon and Cheddar Pierogi Casserole
If you love pierogies or lasagna, you’re going to really love this Bacon & Cheddar Pierogi Lasagna! Filled with crispy bacon, sharp cheddar cheese, fluffy mashed potatoes, and tender lasagna noodles, this easy casserole recipe is a huge hit in my house! Wait until your family tastes this delicious mashed potato lasagna!
Y’all know I’m a Southern girl and that I love my butter, bacon, and cheese, but this fully loaded pierogi lasagna is a terrific casserole using some of my favorite ingredients!
There are no actual pierogies in this recipe. Instead, we’re using all the delicious flavors to create a lasagna inspired by Polish pierogi.
I love taking this lasagna to family events, covered dish parties, birthday parties, or whenever I need to feed hungry people.
Don’t tell anyone, but I love making this lasagna with leftover mashed creamy potatoes, and I plan ahead! I make sure to have leftover fully loaded mashed potatoes to use in this recipe if I don’t think I’ll have the time to make them fresh.
Ready to dive into ooey-gooey deliciousness? Here’s what you’ll need for this lasagna recipe.
- Prepared mashed potatoes – Use leftover mashed potatoes if you have them!
- Milk – Whole milk for extra richness.
- Butter – Salted or unsalted will work.
- Cream cheese – Softened. Or, use an equal amount of sour cream.
- Green onions – Chopped.
- Cooked Bacon – You’ll need a whole pound.
- Onion – White or yellow onion.
- Garlic – Lots of fresh garlic in this recipe!
- Lasagna noodles – cooked according to the directions on the package.Cheddar cheese – I love sharp cheddar with this recipe but use your favorite.
How To Make Bacon & Cheddar Pierogi Lasagna
For a complete list of igredients and instructions, please scroll down to the recipe at the bottom of this page.
- Preheat your oven to 350-F degrees.
- Warm the mashed potatoes, then mix in the milk, most of the butter, the softened cream cheese, green onions, and ⅔ of the shredded cheddar cheese. Mix well. Make sure it is seasoned with salt and pepper.
- Saute the onion in the remaining butter for about 7-10 minutes, then add the garlic. Cook for another minute.
- Spread half the mashed potato and cream cheese mixture evenly in the bottom of a 9×13-inch baking or casserole dish. Top the potatoes with a layer of lasagna noodles, and repeat with the remaining potatoes and another layer of noodles.
- Pour ¾ of the onion and garlic butter over the noodles along with 3/4 of the cooked & crumbled bacon. Top with a final layer of lasagna noodles.
- Add the remaining garlic & onion butter mixture over the top and finish with the remaining cheese.
- Bake uncovered for about 45 minutes or until it is hot and bubbly all over. Top with the remainder of the bacon along with some green onions and serve!
- You can make this fully loaded mashed potato lasagna ahead of time and pop it into the fridge until you’re ready to bake it.
- Make the bacon, chop the onions, and shred the cheese ahead of time to save yourself some prep work.
- Cut down on the richness by using low-fat cheeses, turkey bacon, and whole wheat pasta.
- No-boil noodles will not work in this recipe because there’s not enough liquid in the lasagna to soften the noodles.
- There’s so much more you can do with this potato lasagna recipe! Here are some of my favorites:
- Add some finely diced kielbasa or smoked sausage to the bacon-onion mixture and add more meatiness to the lasagna.
- A layer of sauteed mushrooms on top of the potato layers is great!
- Sprinkle in some diced grilled chicken.
- Switch up the cheese! Try this recipe with pepper jack, gouda, and more.
How To Serve This Easy Pierogi Lasagna
Pack up any leftover pierogi lasagna and store it in the fridge in an airtight container for 5 or so days. Unfortunately, this lasagna won’t freeze well because the mashed potatoes will give off liquid when thawing.
Frequently Asked Questions
No, you can’t. The no-boil noodles need a lot of extra liquid to cook, and this recipe just doesn’t have that kind of liquid.
Yes, especially if you start with leftover mashed potatoes! It takes a few minutes to layer everything into the baking dish but then it goes into the oven until bubbly and browned.
Yes, you can! Just follow the directions on the package and then add the milk, butter, and cream cheese to the potatoes as written in this recipe.
More Great Lasagna Recipes
Bacon & Cheddar Pierogi Lasagna
- 4 Cups prepared mashed potatoes leftover mashed potatoes are great for this
- 1/2 Cup milk
- 10 Tbsps butter divided
- 8 Oz cream cheese room temperature (can sour cream instead if you like)
- 1 Bunch green onions chopped
- 1 Pound bacon cooked & crumbled
- 1 Large onion chopped
- 6 Cloves garlic minced
- 1/2 of a 16 Oz package of lasagna noodles cooked according to the box directions
- 3 Cups Shredded cheddar cheese divided
- salt & pepper to taste
- Preheat oven to 350 degrees.
- Warm the mashed potatoes. You can make them fresh or use leftover mashed potatoes. Mix with the milk, 6 tablespoons of the butter, cream cheese, green onions,& 2 cups of the cheddar cheese; season to taste with salt and pepper. Set aside.
- Melt the remaining 4 tablespoons of the butter in a large skillet. Sauté the onion in the butter for about 7-10 minutes, or until they are tender and beginning to caramelize. Add in the minced garlic and cook for another minute. Remove from the heat.
- Place 1/2 of the mashed potatoes into the bottom of a 9×13 inch baking dish followed by a layer of lasagna noodles. Repeat this with the remaining potatoes and another layer of noodles. Then pour 3/4 of the onion and garlic butter over the noodles, sprinkle on 3/4 of the cooked and crumbled bacon, then another layer of noodles. Pour the remaining onion garlic butter mixture over the top & then top it off with the remaining cup of cheese. Season with salt and pepper to taste.
- Bake, uncovered, at 350 degrees F for 30 to 45 minutes, or until the cheese is melted and bubbly. Garnish with the rest of the cooked & crumbled bacon. Serve with sour cream and chopped fresh green onions or chives, if desired.