Perogie Casserole

Perogie Casserole
Special Recipe : Perogie Casserole

Summary

Perogie Casserole

This is my family's favorite recipe! Please experiment with the ingredient amounts. Maybe you will want yours extra cheesy! I have used instant potatoes but no comparison to them roasted. Well worth the effort and a wonderful comfort food. Serve with bread and salad-the perfect meal!

Servings 0}

Integrated

  • 12 noodles lasagna noodles
  • 5 pounds potatoes
  • 4 cups shredded Cheddar cheese
  • 4 cups cottage cheese
  • 2 large eggs eggs
  • salt and pepper to taste
  • 1 pound bacon, sliced
  • 2 medium (2-1/2"dia)s onions, chopped
  • 2 tablespoons margarine

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.

  3. Roast potatoes in oven for about 1 hour.Split potatoes and scoop out middle; discard skins.Mix Cheddar cheese into potatoes.In a bowl, blend together cottage cheese, eggs, salt and pepper; set aside.

  4. Layer lasagna noodles in a 9x13 inch baking dish. Spread cottage cheese mixture over noodles.Layer noodles again and spread potato and cheese mixture to cover noodles. Smooth top.

  5. In a skillet, fry bacon until half way cooked. Spread over top of casserole. Sprinkle onions on top. Dot casserole with margarine.

  6. Lower oven temperature to 350 degrees F (175 degrees C) and bake for 45 minutes.

Per Serving:

  • 1139.7 calories
  • protein 53.9g 108% DV
  • carbohydrates 92.9g 30% DV
  • fat 62.2g 96% DV
  • cholesterol 184.3mg 61% DV
  • sodium 2153.5mg 86% DV.

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