Three layers of lasagna noodles separating layers of cheesy mashed potatoes, cottage cheese and onions make a superb comfort food in this pierogi casserole.
                                 Mark Guydish | Times Leader

Three layers of lasagna noodles separating layers of cheesy mashed potatoes, cottage cheese and onions make a superb comfort food in this pierogi casserole.

Mark Guydish | Times Leader

Pierogi Casserole (not MT’s version): A great comfort food

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<p>The ingredients for a pierogi casserole, perfect meal for a Lenten “abstinence” day (like Ash Wednesday) that also has conflicting schedules among those coming to dinner. Just keep it warm-ish in the oven, covered with foil, and anyone can enjoy it over a stretch of an hour or three as we did.</p>
                                 <p>Mark Guydish | Times Leader</p>

The ingredients for a pierogi casserole, perfect meal for a Lenten “abstinence” day (like Ash Wednesday) that also has conflicting schedules among those coming to dinner. Just keep it warm-ish in the oven, covered with foil, and anyone can enjoy it over a stretch of an hour or three as we did.

Mark Guydish | Times Leader

<p>“Pierogi casserole” that came closer to tasting like my mom’s pierogie recipe than I expected.</p>
                                 <p>Mark Guydish | Times Leader</p>

“Pierogi casserole” that came closer to tasting like my mom’s pierogie recipe than I expected.

Mark Guydish | Times Leader

In May of 2021 MT made a “pierogi casserole” for a test kitchen article. And yes, it was similar to this, layering potatoes, lasagna noodles and chopped onions sauteed in butter. She got the recipe from a source that makes for a great little story: “Mother Pauline’s Basket of Love” cookbook from the Sisters of Christian Charity and their friends.

That would be the sisters who live in a convent at St. Nicholas/St. Mary’s parish in Wilkes-Barre. Mother Pauline, now “Blessed Pauline” and thus a step closer to being a saint, founded the order in Germany and was famous for always having a basket of items she used to help the poor — basic medicines, a sewing kit, things like that. A statue of her can be found in St. Nick’s church.

MT & I once participated in a distinctly enjoyable “Run For a Nun” 5K fund-raiser at the order’s Mother House in Mendham, N.J. The sisters celebrated their 175th anniversary in 2023 with a huge gathering at St. Nicholas that we covered. MT once caught the sisters playing hopscotch in the school play area — in their habits — and snapped a picture. And I had the great fortune to interview the local sisters in 1998 for a story on the order’s 150th anniversary. They are gracious, intelligent, compassionate and self-effacing.

By comparison, this story is about how I made a pierogi casserole on the first day of Lent by Googling “Ash Wednesday recipes,” picking one from tasteofhome.com. I think it’s fair to say MT’s “pierogi casserole” tale has a depth and charm unavailable from my Google effort.

Why look for “Ash Wednesday recipes” online? MT and I have a fair number of cookbooks. It can be quicker to Google, obviously, but I also wanted to see what, exactly Google would do with such a request. Turns out quite a lot, offering scores of recipes. It would be interesting to do the same search 10 years ago and see what Google provided. Or better yet, to do it pre-Google (which debuted in 1998). I mean, what would “Ash Wednesday recipes” yield in ye olde Alta Vista or Lycos? But I digress — and date myself.

Another reason to look for an Ash Wednesday recipe? It was also Valentine’s Day, and regular readers know I like to cook something special for her (and her mom — love you Nanner!). But a big meal didn’t seem to jibe with the spirit of Ash Wednesday’s “remember you are dust and to dust you shall return” message. Besides, we both had separate evening appointments and wouldn’t be dining together. So I wanted something simple that could be kept warm in the oven, or easily reheated. This recipe checked all those boxes.

It varies from the one MT tried in several ways. Hers only had one layer of lasagna noodles, this has three. Hers added a layer of sauerkraut, this one has nothing comparable but does have a layer of cottage cheese mixed with an egg and some onion salt. Both have mashed potatoes with cheddar cheese. Both have onions sauteed in butter, but hers called for using a lot more butter. And this calls for a separate sprinkle of cheddar cheese on top of the onions, hers did not.

Both got great reviews at home and at work — though this version was offered as leftovers on Thursday.

“It’s delicious, and I 100% recommend it,” Jen Learn Andes said. Which prompted Bill O’Boyle to ask “Are you a pierogi girl, Jen?”

“Oh, yeah,” she responded.

“You’re a pierogi boy from way back, aren’t you, Bill?” MT asked.

“I was raised on it,” he said, adding “I concur with Jen. She’s absolutely correct. This takes me right back to the early days.”

Then it was Margaret Roarty’s turn to respond.“It’s very, very good,” she said. “And it’s nice and warm. Just what I wanted today.”

Editor Roger DuPuis tasted the essence that should make this a great comfort food, especially on a cool day. “So much warm, buttery goodness,” he said. “I like it a lot.”

Regular readers know I upped the cheddar cheese a good bit, using a full 8-ounce brick by the time I was done (most in the potatoes rather than on top). That may be one reason this tasted much closer to my mom’s pierogis than I expected. I also used extra onion beyond what it calls for, and if I make it again — a high probability — I will saute even more.

Dobru chut!

Pierogi casserole (tasteofhome.com)

1 cup finely chopped onion

¼ cup butter, cubed

2 cups 4% cottage cheese, drained

1 large egg

¼ teaspoon onion salt

2 cups mashed potatoes (with added milk and butter)

1 cup shredded cheddar cheese, divided

¼ teaspoon salt

⅛ teaspoon pepper

9 lasagna noodles, cooked and drained

Optional: sour cream and chopped chives

In a skillet, saute onion in butter until tender. In a bowl, combine the cottage cheese, egg and onion salt. In another bowl, combine potatoes, ⅔ cup cheddar cheese, salt and pepper. Place 3 noodles in a greased 13×9-inch baking dish. Top with cottage cheese mixture, then 3 more noodles. Top with potato mixture, remaining noodles and sauteed onion. Top with remaining 1/3 cup cheese. Cover and bake at 350° until heated through, 25-30 minutes. Let the lasagna stand 10 minutes before serving. If desired, top with chopped chives and serve with sour cream.

Reach Mark Guydish at 570-991-6112 or on Twitter @TLMarkGuydish