Mary Santoroski

Easy Pierogi

Salads, Soups & Vegetables
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Mary Santoroski
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Published

Description

Cook and drain the noodles. Melt the butter and sauté the onion until tender.

Place half of the cooked noodles in the bottom of a sprayed 13-by-9-inch casserole dish. Layer with 8 slices of cheese, all the potatoes, the remaining noodles, and the remaining 8 slices of cheese.

Poke holes through the top layer of cheese. Pour the butter and onion mixture over the top, making sure it seeps through the holes.

Bake at 350°F for 15 minutes, or until the cheese is melted and heated through.

Source Note

Original page 113. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 3/4 cup cooked noodles, such as lasagna noodles or wide egg noodles
  • 3/4 cup butter
  • Prepackaged mashed potatoes
  • 16 slices sharp cheddar cheese
  • 1 onion, minced

Directions

Ordered steps keep the recipe easy to follow.

  1. Cook and drain the noodles. Melt the butter and sauté the onion until tender.
  2. Place half of the cooked noodles in the bottom of a sprayed 13-by-9-inch casserole dish. Layer with 8 slices of cheese, all the potatoes, the remaining noodles, and the remaining 8 slices of cheese.
  3. Poke holes through the top layer of cheese. Pour the butter and onion mixture over the top, making sure it seeps through the holes.
  4. Bake at 350°F for 15 minutes, or until the cheese is melted and heated through.