Lazy Perogies

I got this recipe from my cousins in Houston who are incredibly busy and came up with this unique way of making awesome perogies without the kneeding of dough and the pinching of squares of dough.


  • 12 Lasagna Noodles, cooked
  • 5 White Potatoes, peeled and cut into uniform chunks
  • ½ lb Button Mushrooms
  • 1 Large White Onion
  • 4 Garlic Buds, minced
  • 2 tbsp Fresh Parsley, finely chopped
  • ¼ cup Table Cream
  • ½ tsp Aromatic Salt
  • ½ tsb Black Pepper, fine


  1. Boil water for potatoes and cook until done
  2. Remove and mash immediately
  3. Saute onions with butter covered on medium low to sweat for 5 minutes
  4. Add garlic to pan and cook for 5 minutes
  5. Combine parsley salt, pepper and cream with potatoes in a large pot adding the table cream slowly so as not to curdle
  6. In a 9x15 casserole dish rub butter along sides and bottom to cover well
  7. Place first layer of noodles so that the bottom is completely covered (should take 3 noodles)
  8. Spoon potato mixture on noodles until completely covered with ½ inch layer
  9. Add another layer of noodles and cover with onion, mushroom and garlic mixture
  10. Add another layer of noodles and add grated cheddar cheese if desired
  11. Tent with foil and bake at 350F for approximately 25 minutes or until dish bubbling and the top is starting to turn brown at the edges
  12. Allow to cool for 12 minutes and slice into small squares
  13. Serve with a dollop of sour cream

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