Lazy Slow Cooker Pierogi Casserole
This slow cooker casserole tastes just like the pierogi you know and love!
This recipe for Lazy Slow Cooker Pierogi Casserole is one that is sure to stay a staple in your home for years. Not only are slow cooker casserole recipes like this completely delicious, they are also budget friendly and hassle-free.
This recipe is more authentic than some because it doesn't use pre-packaged pierogis. Instead you'll "build" your own casserole-style inside your slow cooker.
This recipe takes a little longer to prepare because it has separate elements to consider -- cooking the noodles, and boiling the potatoes for example -- but the end result is a creamy and comforting casserole that you'll be proud to serve and dying to eat.
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Preparation Time30 min
Slow Cooker Time LOW2 hr
- 9 uncooked lasagna noodles
- 8 medium baking potatoes, peeled & cut into chunks
- 1/4 cup milk
- 1/4 cup butter
- 2 cups mild or sharp cheddar cheese, shredded
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 medium onions
- 1 tablespoon butter
- 2 cups low fat ricotta cheese
- 1 pound bacon
Cook noodles following package directions. Drain and rinse. Place on a lightly greased baking sheet, cover with wax paper until ready to use.
Preheat oven to 350 degrees F. Place bacon on parchment or foil lined baking sheet and bake until cooked but still soft about 15-20 minutes. Drain on paper towels, let cool. Cut into small pieces.
Peel and cut potatoes, place in a pot of cold water, bring to a boil and cook until tender.
Slice onions and saute with 1 tablespoon of butter until slightly caramelized.
Drain potatoes and place in a large mixing bowl.
Mash potatoes with the butter, milk, salt and pepper until smooth. Mix in the cheddar cheese.
Grease a large crockpot.
Place three lasagna noodles onto bottom of crockpot. Spread 1 cup ricotta on top of noodles.
Spread 1/3 of the potato cheese mixture on top of the ricotta.
Place another 3 noodles on top and repeat layer.
Place the last 3 noodles on top, then potatoes, bacon, onions, no ricotta.
Cover crockpot with lid and cook on LOW for 2 hours.
Serve with sour cream.