Poor Man's Perogies

This is the casserole that puts perogy flavor on the table without anyone rolling out pierogi dough. Lasagna noodles stand in for the wrappers, and the filling is straight-up classic: cheesy mashed potatoes and slow-sauteed onions cooked down until they’re sweet and bronzed.

Velveeta is the load-bearing ingredient here. It melts into the hot potatoes without breaking, no milk needed, and gives the layers that gooey, sliceable texture you can’t get with shredded cheddar alone.

The four onions might look like a typo. They aren’t. Cooked low in a pile of butter until they collapse into something jammy, they sweeten the whole pan and play the role fried onions do on a real perogy plate.

Kitchen Tips

• Cook the lasagna noodles al dente, they finish softening in the oven and turn to mush if fully cooked first.
• Don’t skimp on the onion saute time, fifteen to twenty minutes over low heat is what gives you the deep, sweet flavor that defines this dish.
• Cube the Velveeta small so it melts evenly into the hot potatoes without lumps.
• Let the casserole rest for ten minutes before cutting, the layers firm up and slice cleanly.

Variations

• Stir crumbled cooked bacon into the potato layer for a smoky upgrade.
• Top with shredded sharp cheddar instead of (or with) parmesan for a crustier finish.
• Swap half the onions for sliced leeks for a milder, slightly fancier sweetness.