Lazy Pierogi Casserole with Egg Noodles (aka Lazy Pierogies)

Lazy Pierogi Casserole (aka Lazy Pierogies) features egg noodles, sauerkraut, and apple, and has all the flavor of a delicious perogy, but with a quick, easy, and healthier spin!

Once the crisp chill of autumn settles in, my mom eases back into her routine of making big traditional comfort meals for our Sunday suppers, instead of casual dinners cooked on the grill.

A few years back she started making a dish that she calls Lazy Perogies that she learned from an old friend of the family. (Growing up in Buffalo, New York, this is actually a fairly popular recipe! Quite a few recipes call for canned cream of mushroom soup, but the version we’ve always made does not.)

I was recently craving this dish, and as my mom was reading me the recipe over the phone I saw my next project materialize. Her Lazy Perogies needed a little bit of a healthy makeover!

What is a Pierogi?

Also sometimes spelled perogy, pirogi, pierogi, perogi, and pierogy, this Eastern European dish is dumplings!

Pierogi are dumplings filled with things like sauerkraut, potato, or cheese. What makes this casserole recipe a quick version (or “lazy”, as the name says) is that it has all the flavors going on without having to make and fill each dumpling individually.

According to Wikipedia, “Pierogi are small enough to be served several or many at a time, so the plural form of the word is usually used when referring to this dish. In Polish pierogi is actually the plural, pieróg being singular.”

Mom’s Lazy Pierogi Casserole Recipe (aka Lazy Pierogies)

For the same number of servings, my mom’s Lazy Pierogi Casserole recipe has more noodles than my version. And if you can believe it, her version has a lot more butter too (up to 1 1/2 sticks or 12 tablespoons!). I’m all about the butter, but that’s excessive to the point of being ridiculous.

And this dish typically has 1/2 to 3/4 cup of brown sugar. She said she wasn’t exactly sure because she always eyeballs it and then adds a touch more. Wow! Let’s just say there is no need for dessert when dinner has that much sugar, lol!

Plus my mom usually serves her casserole along with a generous portion of chicken kielbasa. It’s delicious, but of course it increases the amount of both fat and salt in the dish.

Health-wise, my mom’s delicious and indulgent casserole needed a little tweaking in more ways than one.

Healthy Casserole Makeover – How to Make a Casserole Healthier

I wanted to keep the flavor profile of the dish while lightening it up a bit. So I did the following:

• I used less noodles, and then to bulk the dish up with minimal calories, I added fresh cabbage.
• Also because I used fresh cabbage, I used less sauerkraut. The original recipe calls for 2 pounds of sauerkraut and I reduced it to 1 pound, which is still a generous amount. I have to say, sauerkraut is a very healthy ingredient! The only reason I wanted to decrease it a bit was to lower the overall sodium content of the dish. To reduce the salt, I not only rinsed the kraut before adding it to the dish, but I also cut the amount of kraut in half. I added fresh lemon juice, apple cider vinegar, and fresh cabbage, so none of the flavor was sacrificed.
• I used much less butter in my recipe. It is still enough butter to add to the flavor of the dish, but not so much that it’s just silly how much excess is in there.
• I took out the brown sugar (the amount that the original recipe calls for is outrageous). To provide a much more balanced subtle amount of sweetness, I used a lot less sweetener (I chose maple syrup instead of brown sugar), along with an apple.
• To make this a vegetarian meal, I took out the chicken kielbasa that my mom usually serves with Lazy Pierogi. (Because this dish is pretty filling without any meat!) However, if you want to include meat while keeping the added fat and salt to a minimum, you could use boneless, skinless chicken breast. Thinly slice it and cook it up right before you cook the mushrooms, removing it from the pot before cooking the ‘shrooms. And then stir it into the cabbage mixture along with the mushrooms and cooked noodles.

It might be hard to believe, but this dish was every bit as delicious as the original version. And my mom actually asked me for the recipe!

Lazy Pierogies Casserole Ingredients and Substitutions

The addition of cabbage and apple in this recipe are my own twist. Using fresh cabbage means we can use less sauerkraut, which is delicious, but high in sodium. And apple not only adds nutrients, but also lends a slight sweetness so we can use less sweetener!

• Egg noodles – Egg noodles stand in for pirogi dough and are the ingredient that makes this meal possible!
• Unsalted butter – In this recipe, we cook the vegetables in butter to add rich flavor.
• Button mushrooms – I love mushrooms as a pierogi topping, so for me, it’s a natural in this casserole. If mushrooms aren’t your thing, feel free to omit them. Or swap out the button mushrooms for any type of mushroom you have on hand.
• Green cabbage – Cabbage is a delicious pairing with pierogi. In this lazy casserole version, we replace some of the egg noodles with cabbage to bulk it up and add nutrition.
• Onion – Onion adds depth of flavor to this casserole.
• Fresh lemon juice – This adds citrusy tanginess to cut through the rich butter and sweet maple (or brown sugar). Be sure to use fresh lemon (instead of store-bought pre-squeezed lemon juice) to avoid a bitter flavor.
• Apple cider vinegar – Apple cider vinegar echos the fresh apple, and adds a pleasantly tart flavor for balance.
• Pure maple syrup – If you prefer, you can omit the maple syrup and use light brown sugar or coconut sugar instead.
• Water – We use a little water to help make sure the pan doesn’t get too dry as the vegetables cook down.
• Bay leaf – For depth of flavor and aroma.
• Minced fresh thyme – If you don’t have fresh thyme, you can substitute with 1/2 teaspoon dried thyme leaves instead.
• Salt and black pepper – These pantry-staple seasonings add a ton of flavor.
• Ground marjoram – Marjoram is a frequently used herb in Polish cuisine. It has a woodsy, floral, citrusy flavor that pairs well with cabbage. You can use about 1 1/2 teaspoons of minced fresh marjoram instead of ground marjoram if that’s what you have on hand.
• Ground cloves – Clove is a warm spice that adds complexity to this dish.
• Fresh sauerkraut – Look for fresh sauerkraut in the refrigerated section of the grocery store. To reduce the sodium, you can rinse it under cool running water.
• Semi-firm sweet-tart apple – Choose an apple you’d enjoy eating out-of-hand.
• Sour cream – Just like regular pierogi, sour cream is a great topping for this dish.
• Fresh parsley – This optional garnish adds a pop of bright color and fresh flavor.

Pro Tip: Bump Up the Flavor with Caraway Seeds

If you’re a fan of caraway seeds, add 1/2 to 1 teaspoon of lightly crushed caraway seeds at the same time as the other spices. It adds another layer of flavor that marries beautifully in this dish.

Storage

You can store leftovers covered in the fridge for up to 4 days or covered in the freezer for up to 3 months.

Tips

• Instead of egg noodles, kluski noodles are also delicious here.
• To bump up the protein, you can add chicken to Lazy Pierogis. See the Notes section in the recipe card below for instructions.
• This meal is freezer-friendly. Before reheating, thaw it to room temperature. You can reheat this in the microwave or covered with foil in a 350F oven until warm throughout.
• To try the original version of this recipe that my mom makes, make the following changes to the recipe card below:
  • Increase the egg noodles to 1 1/2 pounds.
  • Increase the butter to 12 tablespoons.
  • Omit the green cabbage, lemon juice, apple cider vinegar, maple syrup, and apple.
  • Add about 3/4 cup light brown sugar (lightly packed).
  • Increase the sauerkraut to 2 pounds.
  • Serve this casserole along with kielbasa or your favorite kind of Polish sausage.

More Casserole Recipes to Try

• Old Bay-Spiced Cheesy Tuna Noodle Casserole with Buttered Toast Topping
• Moussaka (Greek Beef Eggplant Casserole)
• Cheesy Jalapeno Popper Casserole

Let’s Connect

Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!

Print

Pin

Rate

Lazy Pierogi Casserole Recipe with Egg Noodles (aka Lazy Pierogis)

5 from 2 votes

By: Faith Gorsky

Prep TimePrep Time: 20 minutes minutes

Cook TimeCook Time: 1 hour hour

Yields: 8 servings

Lazy Pierogi Casserole (aka Lazy Pierogies) features egg noodles, sauerkraut, and apple, and has all the flavor of a delicious perogy, but with a quick, easy, and healthier spin!

Email This Recipe

Get this recipe link emailed straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Email Me This Recipe *

Plus you’ll be the first to get new recipes and tips.

SEND IT

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• ▢ 12 ounces egg noodles
• ▢ 6 tablespoons unsalted butter divided, plus more to grease the dish
• ▢ 1 pound button mushrooms sliced
• ▢ 1 1/4 pounds green cabbage thinly sliced
• ▢ 1 large onion thinly sliced
• ▢ 4 tablespoons fresh lemon juice
• ▢ 2 tablespoons apple cider vinegar
• ▢ 4 tablespoons pure maple syrup or light brown sugar
• ▢ 1/2 cup water
• ▢ 1 bay leaf
• ▢ 1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried thyme leaves
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon ground marjoram
• ▢ 1/4 teaspoon black pepper
• ▢ 1 pinch ground cloves
• ▢ 1 pound fresh sauerkraut drained (if desired, rinse it to reduce the sodium)
• ▢ 1 large semi-firm sweet-tart apple peeled, cored, and thinly sliced
• ▢ 8 tablespoons sour cream for serving
• ▢ Minced fresh parsley for garnish (optional)

US CustomaryMetric

Instructions

 

• Cook the egg noodles according to the package directions; drain and set aside.
• Heat 2 tablespoons butter in a 5-quart lidded pot over medium to medium-high heat. Add the mushrooms and cook until browned, about 7 to 10 minutes, stirring occasionally. Transfer the mushrooms to a bowl and set aside.
• To the same pot over medium to medium-high heat, add the remaining 4 tablespoons butter. Once melted, stir in the cabbage, onion, lemon juice, vinegar, maple syrup, water, bay leaf, thyme, salt, marjoram, black pepper, and cloves.
• Cover the pot and cook until the veggies are softened about halfway, about 10 minutes, stirring occasionally. After 10 minutes of cooking, add the sauerkraut and apple, and continue cooking until everything is tender, about 10 minutes more.
• Turn off the heat and stir in the cooked, drained noodles and the browned mushrooms.
• Preheat the oven to 375F. Butter a 9 by 13-inch casserole dish or 8 individual-sized gratin dishes. Pour the casserole into the dish (or dishes) and bake until it starts to turn a little golden on top, about 20 minutes in a large dish or 10 minutes in individual dishes.
• Top each serving with 1 tablespoon sour cream and minced fresh parsley. Serve.

Notes

• Serving Suggestion: My mom always serves this casserole along with chicken kielbasa.
• How to Add Chicken to this Dish: If you want to include meat while keeping the added fat and salt to a minimum, you could use boneless, skinless chicken breast. Thinly slice it and cook it up right before you cook the mushrooms, removing it from the pot before cooking the ‘shrooms. And then stir it into the cabbage mixture along with the mushrooms and cooked noodles.
• Storage: You can store leftovers covered in the fridge for up to 4 days or covered in the freezer for up to 3 months.
• Freezer-Friendly: This dish freezes well! Before reheating, thaw it to room temperature. You can reheat this in the microwave or covered with foil in a 350F oven until warm throughout.
• Egg Noodle Substitute: Instead of egg noodles, kluski noodles are also delicious here.

Nutrition

Calories: 351kcal | Carbohydrates: 51g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 698mg | Potassium: 599mg | Fiber: 6g | Sugar: 15g | Vitamin A: 476IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 2mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Main Course

Cuisine: American, Polish

Keyword: Lazy Perogies, Lazy Pierogi Casserole, Lazy Pierogies, Lazy Pierogis

Share it with me on Instagram and leave a comment to let me know your thoughts!

Rate this Recipe Pin Recipe Share Recipe

This post was first published on An Edible Mosaic on September 24, 2012 and updated on March 23, 2020.

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Meet Faith