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Cheesy Mushroom Perogie Bake


8 oz lasagna noodles

6 large potatoes - peeled

1/2 cup milk

1 cup cottage cheese

2 green onions - chopped

1 egg

Salt and pepper to taste

1 Tbsp butter

1 onion - chopped

4 cups sliced mushrooms

3/4 lb shredded cheddar cheese
orange or white

2 Tbsp dry bread crumbs


In large saucepan of boiling water,cook noodles for about 8 minutes.

Transfer noodles to bowl of cold water and set aside.

Add potatoes to pot, cover and cook for about 20 minutes or until tender.

Drain very well.

Mash,add milk and egg, mash again.

Add cottage cheese,green onion,salt and pepper to taste.

Set aside.

In skillet melt butter, cook onions and mushroom over medium-low heat for about 20 minutes or until most of the liquid has evaporated.

In greased 8x8 dish,spread half of potato mixture.

Cover with 1/2 of noodles-cut to fit.

Spread on mushroom mixture.

Cover with remaining noodles,then potatoes.

Sprinkle with cheese and breadcrumbs.

Bake at 400 degree for 20 minutes or until lightly browned.