Pierogi Casserole with Cheese

Ingredients

• ½ pound bacon
• 1 (8 ounce) package kluski noodles
• ¾ cup chopped onion
• 4 cups shredded cabbage
• 1 (12 ounce) container cottage cheese
• 10 ounces Muenster cheese, cubed
• ¼ teaspoon dried dill weed
• salt to taste
• 2 tablespoons butter
• ½ cup bread crumbs
• ¼ teaspoon paprika, or to taste

Step 1

Lightly heat your oven to 350°F (175°C). While that’s warming up, cook the bacon in a large skillet over medium-high heat, turning it now and then, until it’s nice and crispy—this usually takes about 10 minutes.

Step 2

At the same time, bring a big pot of lightly salted water to a boil and cook the kluski noodles until they’re just about tender, which should take around 7 minutes. Drain them well.

Step 3

Once the bacon is done, place it on some paper towels to soak up the excess grease. Leave the drippings in the skillet and add the chopped onion. Cook over medium heat, stirring occasionally, until the onions soften, about 5 minutes. Then toss in the cabbage, lower the heat, and let it simmer gently for about 15 minutes.

Step 4

In a large bowl, mix the noodles with the cottage cheese, Muenster cheese, dill, and a pinch of salt. Crumble the bacon and add it along with the cooked onion and cabbage, stirring everything together until well combined. Pour this mixture into a 3-quart baking dish.

Step 5

Melt the butter in the empty skillet and stir in the bread crumbs, coating them evenly. Sprinkle this crumb mixture over the noodle casserole and finish with a light dusting of paprika on top.

Step 6

Pop the dish into the oven and bake until the top is golden and the casserole is heated through, about 25 to 35 minutes. Let it cool for a few minutes before serving.