Pierogi Casserole
- 1 lb lasagna noodles
- 3/4 lb grated extra-sharp white Ccedder cheese
- 2 sticks of butter or margarine
- 2 large onions finely chopped
- 10-12 potatoes (mashed = 8 cups)I used instant potatoes and they worked just fine
- salt and pepper to taste
- sour cream
- Cook noodles (do not use no cook noodles) according to directions. Mash potatoes, add cheese and beat well. Saute' onions in butter until soft. Add 1/3 of the onion mixture to the potato mixture. Salt and pepper to taste. Butter a 9x13x2 inch pans; two smaller ones work well also. Place a layer of noodles on bottom of pan and then a layer of potato mixture. Repeat, ending with a layer of noddles. Pour remaining onions over entire top. Cover with foil and bake in a preheat 350 oven for 20-25 minutes. Let stand 10 minutes before serving. Cut into squares and serve with sour cream.
- Can be put together the day before but let it come to room temperature before baking. I usually bake an hour and a half before dinner and let it set up, much easier to cut and it does hold its heat.
lasagna noodles, cheese, butter, onions, potatoes, salt, sour cream
Taken from www.epicurious.com/recipes/member/views/pierogi-casserole-1236537 (may not work)