Imported from the web

Pierogi Casserole

Name: Pierogi Casserole
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb lasagna noodles (cooked according to package directions); 11 medium potatoes (peeled; source gives a range of 10–12); 2 medium onions (diced); 1.25 cup butter or margarine; 16 oz cheddar cheese (shredded; two 8-ounce bags. Additional cheese for the optional topping is unquantified.); salt (to taste); black pepper (to taste; optional cracked pepper to finish, as suggested in the source tips); butter (for generously buttering the 9 × 13-inch baking dish); cheddar cheese (optional extra, sprinkled on top before returning the casserole to the oven); fresh parsley (optional garnish suggested in the Test Kitchen tips)

Imported by Murray West on SeeMeCook

A warm, savory casserole that layers pasta with cheesy mashed potatoes and buttery onions for the comforting flavor of pierogi. This family-style dish is baked until heated through, with optional extra cheese melted on top.

8 servings75 minAmerican

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Ingredients

1 lb lasagna noodles (cooked according to package directions)
11 medium potatoes (peeled; source gives a range of 10–12)
2 medium onions (diced)
1.25 cup butter or margarine
16 oz cheddar cheese (shredded; two 8-ounce bags. Additional cheese for the optional topping is unquantified.)
salt (to taste)
black pepper (to taste; optional cracked pepper to finish, as suggested in the source tips)
butter (for generously buttering the 9 × 13-inch baking dish)
cheddar cheese (optional extra, sprinkled on top before returning the casserole to the oven)
fresh parsley (optional garnish suggested in the Test Kitchen tips)

Steps

1
Cook the lasagna noodles according to the package directions. Drain them when cooked and set aside.
2
Peel the potatoes and cut them into equal-sized chunks.
3
Bring a pot of water to a boil, add the potato chunks, and cook until tender.
4
While the potatoes boil, sauté the diced onions in the measured butter or margarine until soft.
5
Drain the potatoes and mash them while hot.
6
Add the shredded cheddar to the mashed potatoes and beat with a mixer until combined.
7
Add one-third of the sautéed onions to the potato mixture. Season with salt and pepper to taste.
8
Preheat the oven to 350°F (175°C). Generously butter a 9 × 13-inch baking dish.
9
Arrange a layer of cooked noodles over the bottom of the prepared dish.
10
Spread a layer of the potato mixture over the noodles.
11
Repeat the noodle and potato layers, ending with a layer of noodles.
12
Spoon the remaining sautéed onions over the top.
13
Cover the dish with foil and set it on a cookie sheet to catch any butter that may run over. Bake for approximately 30–40 minutes, until heated through.
14
Optional: Remove the foil after the 30–40-minute bake, sprinkle additional cheese over the casserole, and return it to the oven until the cheese melts.
15
After the casserole comes out of the oven, optionally finish with cracked pepper and fresh parsley.

Notes

The recipe does not specify the amount of extra cheese for the optional topping or the butter needed to grease the dish. The source suggests cracked pepper and fresh parsley as an optional finish.