Easy Pierogi Casserole

I made this recipe for a party that my friends and I have each year. Our recipes are judged and I won best entree with this recipe. I used 2 containers of Bob Evan's original mashed potatoes inplace of mashing potatoes from scratch - heated and 4 cups measured out.

The ultimate comfort food! I cheated and used boxed mashed potatoes (which is a definite NO in my house) to save some time. But it got great reviews anyway! I will absolutely make this dish again!

I ended up having to use instant potatoes because there were big green shoots on my potatoes. I had a difficult time spreading out the mashed potato mix. Tasty though.

Great tasting recipe as sidedish to go along with baked ham, polish sausage, etc.... Way to many carbs & starch to eat as main course.

I wasn't sure what to expect since I've never tried Pierogi. It was okay, but not very flavorful and should be used as a side only. It wasn't very filling with very little meat.

I would recommend this recipe. Easy to make and was a hit with the family.

I jazzed it up a little and Loved it. The mashed potatoes I made with cream cheese, sour cream, garlic powder, and a touch of cream. I fried my own bacon and used half the batch. I read another review and I sautaed onions and mushrooms and added a layer. So my layers consisted of noddles, potatoe mix, then sautaed mushrooms and onions. Very good, and my 15 month old loved it too. Heated up great the next day as well.

This was awesome and just like pierogis, but so much easier. I used left over mashed potatoes to which I added some sour cream. I also added a can of saurkraut which extended my potatoes somewhat as I didn't have quite as much as the recipe said. Great dish and I froze the left overs for a quick dish in the future.

Awesome Recipe! I made homemade Mashed Potatoes and used those but you could use instant if you like. The only think I would do different is add maybe sourcream to the mash potatoes also, we ended up eating it on the side. LOVE IT!

I didn't make this recipe but I can tell by the ingredients it was not going to taste like pierogis. My mother-in-law is Polish and her potatoe pierogis had a lot of onion and butter otherwise you would be eating dough and potatoes! Very dry. But this recipe can be altered and it is a start. I don't make them from scratch like my mother-in-law did but when I make the frozen I saute a large onion thinly sliced and plenty of mushrooms in butter or margarine....a stick or more to have enough to coat the pierogis. That is what keeps them from tasting dry and bland. This mixture could be layered over the potatoes in the Kraft recipe. For those who like saurkraut...I do...you can add it over the potatoe layers as in the potatoe/kraut pierogis and that will moisten and flavor the dish. I also add a dollup of sour cream on the top of each serving. I have never had pierogis with bacon....it's not traditional but each to their own taste. You want to use ingredients that your family likes.