14.10.17

PEROGY CASSEROLE

With homemade pasta sheets, baked until heated through and cheese is melted...

Use waxy potatoes, they slice thin and for the best flavour use only fully cooked potatoes. Bake them in the oven or cook them in their jackets. Precooking the potatoes will be a huge time saver, because the casserole requires only heating through and once the cheese melts it is ready to eat. This has all the flavors of lazy day perogy without the butter. Correction... without a lot of butter! I always liked lazy day perogy's flavour, but couldn't wrap my head around all that butter... Whoever dreamed it up didn't have the constitution of an aging lady ha! Seasoned with salt only, this is true comfort food. Good when the north wind blows out there and you are stuck inside with a head cold. 

Still green but chilly. Looking out the backyard. Oh and that's my enormous walnut tree.

Perogy Casserole

2 waxy baked potatoes, peeled and sliced thinly
9 lasagna noodles
Salt to taste
3/4 cup 2% cottage cheese
1/4 cup cream cheese
2 cups grated cheddar cheese
cooking spray

  • Preheat oven to 375F.
  • Boil a large pot of water and cook lasagna noodles to package directions. Set aside.
  • Put the cottage cheese through the kitchen processor.
  • Add the creamcheese and pulse it to combine. Set aside.
  • Spray square casserole dish with cooking spray.
  • Lay 3 noodles in the bottom and sprinkle with salt.
  • Arrange the cooked potato slices on top and sprinkle with salt.
  • Lay 3 noodles on top of the potatoes and sprinkle with salt.
  • Spread the cottage cheese mixture on top.
  • Lay 3 noodles on top and sprinkle with salt.
  • Arrange the gated cheddar on top and bake in preheated oven until everything is heated through and the cheese melts and bubbly.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!