Lazy Lazy Pierogies

• 1 large onion, sliced very thin
• 2 tablespoons olive oil
• 8 ounces fresh sliced mushrooms
• 2 (15 ounce) cans sauerkraut, rinsed and well-drained
• 2 tablespoons butter
• 23 cup water (or more)
• 4 cups instant potato flakes
• 4 cups hot water
• 1 12-2 cups milk
• 1 teaspoon salt
• 14 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 2 cups shredded asiago cheese (or parmesan, if you have to)
• 12 ounces no-boil lasagna noodles (9-12 noodles)
• sour cream

1. In 2 quart saucepan, saute the onions in the olive oil over medium-high heat until the onions are beginning to soften.
2. Add the mushrooms and saute 5-8 minutes until the mushrooms are soft and the onions are beginning to brown.
3. Add the sauerkraut and 2/3 Cup of water.
4. Cover and simmer 15 minutes.
5. Add the butter and turn off the heat.
6. (Mixture should be very moist.
7. Too dry?
8. Add more water.
9. I usually have about 1/2 Cup of water resting in the bottom of the pan.
10. ).
11. In a 8 Cup bowl, add the potato flakes and pour the hot water over them.
12. Stir quickly, then add the milk, 1/2 Cup at a time to reach a consistency a little looser than toothpaste.
13. (Still holds its shape, but is very soft).
14. Add the salt, pepper and cheeses and stir well to combine.
15. In the bottom of a 9x9 pan, add 3-4 lasagna noodles.
16. Spread 1/3 the potato mixture over the noodles, then 1/3 the sauerkraut.
17. Repeat layers ending with the last 1/3 of sauerkraut.
18. This comes right to the top of the pan for me.
19. Cover tightly with aluminum foil and bake in a 350 degree oven for 45-50 minutes, or until a knife inserted comes out hot.
20. Let rest 5 minutes.
21. Cut into 9 squares and serve with dollops of sour cream.

onion, olive oil, mushrooms, sauerkraut, butter, water, water, milk, salt, black pepper, cheddar cheese, asiago cheese, noodles, sour cream

Taken from www.food.com/recipe/lazy-lazy-pierogies-290510 (may not work)