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Crock Pot Lazy Perogy Casserole

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I seriously can’t believe that I didn’t have a recipe for Lazy Perogy Casserole when the idea popped into my head to make it for supper last Saturday. Granted, my Mom makes all my perogies for me (yes I’m spoiled) so there hasn’t really been a reason to make it before. However after tasting this, there certainly will be many reasons to keep on making this!

This can be summed up in one word: YUM.

Lazy Perogy Casserole
Lazy Perogy Casserole

This is a keeper and from the sounds of it when I asked if anyone else had a recipe, you’ve all been waiting for one, just like I have. I knew right away that I wanted to make it in the crockpot, because even though it sounds easy because of the whole ” lazy” in the title, it’s actually quite a bit of work. However that’s nothing compared to making real perogies which takes at least half a day!

If you make it in the crockpot you can make it ahead of time, indeed, I would even make it the day before you need it and then keep it refrigerated, reheating as needed the day of your dinner or event. I don’t use any eggs in mine so nothing needs to actually be cooked, it just needs to be heated up. You could make this in a pan but I won’t guarantee that all these ingredients are going to fit, this recipe was made for a large oval crockpot.

I  didn’t want pounds upon pounds of butter as some recipes have it them nor did I want cottage cheese. Yick. There’s not cottage cheese in any of my family’s perogies so it wasn’t going to be in my casserole! I also didn’t want egg (and it’s not needed at all for any reason) and you simply MUST use OLD cheddar cheese just like you do in real perogies. You need that taste.

Lazy Perogy Casserole

I also wanted each layer to taste amazing, so the bacon and onions are split up and placed into each layer. I also use more onions than any other recipe out there and to be honest, I would add MORE next time! That’s the good Ukrainian in me! I used one per layer, but the onions make this so fantastic that I would add another one at least next time I make this. The more onion the better for me.

So while it’s definitely not the most healthy dish, you can take out the bacon if wanted for a vegetarian version and cut the butter out and add more milk (use skim) to the mashed potatoes. The cheese I wouldn’t recommend low fat because of the funny way it can melt, but you can most certainly give it a shot and see how it works!

So there you all have it, the recipe you’ve been waiting for! I really hope you love it!

Happy cooking everyone!

Love,

Karlynn

 

Learn to cook like the Kitchen Magpie

Crock Pot Lazy Perogy Casserole

Loaded with bacon, onions, potatoes and cheese, this lazy perogy casserole is the tastiest thing next to a real perogy!
5 from 1 vote
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours 30 minutes
Course
Dinner
Cuisine
American
Servings
10
Calories
588
Author
Karlynn Johnston

Ingredients

  • 9 uncooked lasagna noodles normal NOT no boiled noodles
  • 8 medium baking potatoes peeled and cut into 1 inch chunks
  • 1/4 cup milk
  • 1/4 cup of butter
  • 2 cup shredded old Cheddar cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 3 onions chopped
  • 1 tbsp butter
  • 2 cups low fat ricotta cheese
  • 1/2 teaspoon onion salt
  • 1 pound bacon

Instructions

  1. Cook the lasagna noodles according to the package instructions. Drain, rinse under cold water and set aside.
  2. Grease the inside of a large crockpot.
  3. Peel and dice the potatoes. Place in a large pot of water, bring to a boil and then cook until they fall apart when pierced with a fork.

  4. Drain the potatoes and place in a large bowl.
  5. Mash in the butter, salt, pepper and milk, and continue mashing the potatoes until smooth. Mix in the shredded Cheddar cheese

  6. Stir 1/2 tsp onion salt into the ricotta cheese and set aside.
  7. Place the bacon on a large foil lined cookie sheet and bake in a 350 degree oven for 20 minutes, until cooked but still soft (or cook in a pan on the stovetop).

  8. Slice the three onions and fry in a pan with the tablespoon of butter until soft.
  9. Cut the bacon with kitchen shears or cut it into smaller pieces with a knife.
  10. Place 3 lasagna noodles onto the bottom of the crockpot.
  11. Spread one cup of ricotta cheese on top of the noodles.
  12. Spread 1/3 of the potato cheese mixture on top of the ricotta.
  13. Spread one third of the bacon and one third of the onions on top of the potatoes.
  14. Place another three noodles on top and repeat layer.
  15. For the last layer, place the final three noodles on top, then potatoes and then bacon and onions, no ricotta cheese.
  16. Cook in the crockpot on low for 2 hours.

Nutrition Information

Calories: 588kcal, Carbohydrates: 42g, Protein: 24g, Fat: 35g, Saturated Fat: 17g, Cholesterol: 84mg, Sodium: 920mg, Potassium: 847mg, Fiber: 4g, Sugar: 2g, Vitamin A: 620IU, Vitamin C: 18mg, Calcium: 361mg, Iron: 5.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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  1. Tracy says

    Just want say your awesome 🙂 Thanks for the great recipes !! I am going to try the perogy one tomorrow!!

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