Loading...I have tried this recipe and it tastes just like piergois. Very filling and satisfying, only lots easier to make!
Difficulty: Easy
Servings: makes lots
Cook Time: 30 minIngredients
12 lasagna noodles
1/3 cup vegetable or canola oil
5 onions, finely chopped (approx. 3 cups)
1/2 tsp. pepper
1-1/2 cups cheddar cheese, shredded
6 cups mashed potatoes, seasoned [ reg, or instant ]
Directions
Preheat the oven to 350 degrees. Cook the noodles and set aside.
In a skillet, heat the oil. Saute the onions until golden and place 1/2 cup of the onions aside. Make the mashed potatoes and add the onions (except the onions that have been placed aside), pepper and cheese;
mixing well.
Coat a 9×13 baking dish with non-stick spray. Place 3 noodles on the bottom then spread 1/3 of the potato mixture over them. Continue this process making three layers of potatoes and 4 layers of noodles.
Spread the remaining 1/2 cup onions on the noodles.
Cover with foil and bake for 30 minutes or until heated through.
NOTE: You can add some sliced mushrooms or even 1 cup of drained sauerkraut.
Categories: Casserole, Main Dish, Pasta
Submitted by: marymac on June 4, 2010
cincyjojo says:
They just had pierogis at work this week. I love pierogis. Even though I didn’t grow up with them, they are a comfort food for me. Cincy has not been a very ethnic city and one must go north to Michigan for Italian food, Cleveland for Polish and Chicago for variety. I’m so glad I’m not a picky eater. I savor such wonderful traditions. I’ve made pierogis from scratch before and this will be so much easier! Thanks for posting.
On October 8, 2011 at 10:12 am