Truffled Pierogi Casserole

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To date, the most viewed post on this site is for Homemade Potato & Cheese Pierogi.  I am pretty proud of that because that recipe has a lot of history in my family, and will forever remind me of my Grandma.  While we do our fare share of pierogi making in this house and I think that they’re actually pretty simple to put together once you get the method down, it’s not always convenient or practical to be mixing, rolling, stuffing and boiling the afternoon away.  So, in came this recipe for a casserole version of one of my favorite foods.

My Mom invented this several years ago – probably after I had asked her to make pierogi one too many times – and it’s been a mainstay for us since.  We served it with our Christmas Eve dinner this year, giving it an extra special twist with truffle butter.  Truffles are an acquired taste for sure, so if you’re not a fan of them – or the extra expense (I get it – $10 for fancy butter is a lot of money!), you can certainly leave them out.  In that case, I recommend adding more butter or fresh herbs like dill or thyme to the mix, because even though potatoes and noodles are pretty much my top two things to eat, they can be blah, blah, bland without a flavor boost.  You might also consider swapping out the mushrooms for sauteed cabbage, which would be a yummy take on another Polish classic.

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Truffled Pierogi Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Serves: 6
Ingredients
  • 8-10 Medium-Size Potatoes, Peeled & Quartered
  • 1-2 Ounces Black Truffle Butter (About ½ 3-Ounce Container)
  • ⅓ Cup Milk
  • 4 Ounces Sharp Cheddar Cheese, Shredded
  • Salt & Pepper
  • 8 Ounces Wide Egg Noodles (About ⅔ Full-Size Bag)
  • 1 Tablespoon Butter
  • 10-12 Ounces Fresh Mushrooms, Sliced (I used a mixture of Cremini and Shitake but any variety and combination will work.)
  • ½ Tablespoon Olive Oil
  • 2 Sprigs Fresh Thyme, Removed From Stem
  • ¼ Cup [Additional] Butter, Melted
  • 2 Ounces Parmesan Cheese, Grated
Instructions
  1. Preheat your oven to 400 degrees.
  2. Boil the potatoes until soft. Drain and mash with the truffle butter, milk, cheddar cheese, and salt & pepper to taste. Set aside.
  3. Boil the egg noodles according to package directions. Drain and add the tablespoon of butter to prevent the noodles from sticking together. Set aside.
  4. While the potatoes and noodles are cooking, saute the mushrooms. Heat the olive oil over medium-high heat, and add the mushrooms and fresh thyme to the pan. Cook for approximately 10, minutes until all of the water has reduced and the mushrooms are lightly browned on the edges.
  5. Grease a 10x10 (or close equivalent) baking dish. Layer ½ of the noodles, ½ of the potato mixture, ½ of the mushrooms, and drizzle ½ of the melted butter over the top. Sprinkle with ½ of the Parmesan cheese.
  6. Repeat.
  7. Bake the casserole for 20-30 minutes, until fully heated through and the edges are lightly browned.

 

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11 Responses to Truffled Pierogi Casserole

  1. Colleen says:

    I’m excited to play around with this recipe, it sounds wonderful!

  2. toniegirl says:

    I’m making this! I’m going to try it out this weekend with gluten-free pasta and a black truffle oil that I have (instead of the butter).

  3. Kate says:

    Oh wow, this looks so good! Probably not good for my January be good to myself stint though. May have to wait until February, but I am sure going to look forward to it. Happy new year! Hope your snow situation gets better soon!

  4. bistroonesix says:

    Yum! You had me at “truffled”! Beautiful photos too!

  5. terrepruitt says:

    Oh my drooling-self!!!! Whew! I love mushrooms (but basically just white). How much is truffle butter? I am assuming it is not cheap because butter is $5.00 a pound. I want to make this so I might have to splurge.

    • jjbegonia says:

      Hi Terre! Around here truffle butter is anywhere from $8-$10, for 3-Ounces. It’s a lot of money for butter of course, but a little goes a long way – I only used half of the container for this recipe (and you could get away with less), and have been using the rest to add a little extra flavor to pasta, veggies, etc. I hope that helps : )

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