Our son-in-law’s Mom makes wonderful Ukrainian perogies, but she lives far away, in Saskatchewan, so he isn’t able to eat her perogies too often.
The only perogies I’ve made came from the frozen food section of the supermarket, so those just aren’t the same. Recently, while looking through some old cookbooks, I found this recipe for easy perogies. They’re made in a loaf pan, instead of individually wrapped, so that makes things simpler.
The recipe comes from Recipes for Busy People, and was published by Kelly Services (The “Kelly Girl” People) in 1980. And I was pretty busy back then, with two small children, a full time job, and a husband working long hours at an accounting firm.
Of course, these aren’t as good as the authentic perogies, but they’re tasty — and easy! For another easy perogy recipe, you can try Perogy Ham Casserole.
- 6 lasagna noodles
- 1 pound cottage cheese
- 1 egg yolk
- Onion salt to taste
- 1-1/2 cups mashed potatoes
- 1/2 cup shredded Cheddar cheese
- 2 tbsp butter, softened
- Salt and pepper to taste
- Cook noodles as directed on package.
- Drain and allow to sit in cool water, to keep from sticking
- In buttered 9x5x3 inch loaf pan, lay down 2 noodles lengthwise
- Combine cottage cheese, egg yolk and onion salt.
- Put cheese mixture on top of noodles for first layer.
- Set in 2 more noodles.
- Combine mashed potatoes, cheese and 1 tbsp butter.
- Layer potato mixture over noodles and pat gently in place
- Top with last 2 noodles, and dab with remaining butter.
- Cover and place in 375°F oven for 1/2 hour.
- Uncover, turn off oven, and let sit for 5 minutes, to steam dry slightly.
To serve, cut into squares and enjoy with cold sour cream.
Serves 4 for lunch or 2 for dinner.