When the temperatures drop and the leaves start to fall, it’s the perfect time to trade light summer salads for warm, comforting meals that bring everyone to the table. This Pierogi Casserole—made with layers of tender lasagna noodles, caramelized onions, and creamy mashed russet potatoes—is everything we love about fall cooking: hearty, simple, and oh-so-satisfying.

If you’ve ever craved the comfort of homemade pierogis but not the hours of rolling, stuffing, and sealing dough, this recipe is your shortcut to that same cozy flavor. Each bite delivers that nostalgic mix of buttery potatoes and onions, baked to bubbly perfection. It’s an easy, make-ahead-friendly dish that fits right in with busy weeknights or weekend gatherings.

At the heart of this casserole are Russet Potatoes from Green Giant™ Fresh! These potatoes are classic, all-purpose potato that makes it possible to recreate that rich pierogi filling with minimal effort. Their fluffy, creamy texture when mashed gives the dish its signature comfort, soaking up butter and seasoning beautifully. Russets hold up well in the oven too, so every forkful stays layered and satisfying without turning mushy.

As the days get shorter, dishes like this remind us why we love cooking in the fall. It’s about slowing down, savoring simple ingredients, and enjoying the warmth of a meal made from scratch. Whether it’s served as a main dish or a side at your next family dinner, Pierogi Casserole is the kind of recipe that wraps you up like a blanket and keeps you coming back for seconds.

So grab your potatoes, turn on the oven, and let the smell of buttery onions fill your kitchen. Because cozy season has officially arrived, and russet potatoes are ready to make it delicious.

Ingredients:

• 12 cups Green Giant™ Fresh Russet Potatoes peeled, cubed (about 10-12 potatoes)
• 1 tsp. garlic powder
• salt and pepper, to taste
• 6 cups onions, medium chopped
• 1 1/4 cup shredded cheddar
• 2 sticks unsalted butter
• 1pkg. Lasagna noodles, cooked

Instructions:

1. Add peeled and cubed potatoes to a large pot and cover with cold water. Bring to a boil and cook until fork-tender. Drain the potatoes and mash really well.
2. Cook noodles according to package instructions, cook until al dente, and drain. Spray a baking sheet with cooking spray and lay noodles in a single layer so they won't stick to each other. Set aside until you're ready to assemble casserole.
3. While the potatoes and noodles cook, melt butter in a large non-stick skillet and saute onions until soft and translucent. Season with salt and pepper. Remove from heat.
4. Add 1 cup cheese and about a third of the onion and butter mixture to the potatoes. Mix really well and add salt and pepper to taste.
5. Butter 9x13 casserole dish very well on all sides then layer, noodles, potatoes, onions until you reach the top of the dish. Top with noodles and the remaining onion mixture, then sprinkle with remaining shredded cheese.
6. Cover with foil and bake @ 350F for 25-30 minutes. Remove the foil and bake for an additional 5-8 minutes or until the cheese is golden and bubbly. Rest for 10 minutes and serve.
7. Garnish with chives, sour cream, or hot sauce. Enjoy!

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