Pierogi Potato Casserole
Shared with me by: Flo C (former neighbor)
Ryan's favorite and the entire family as well
You can cut this recipe in half and use a 7 x 10-inch oblong pan
Ingredients
- 5-6 large individual baking potatoes, peeled and cut up (half recipe use 3)
- milk, as needed for consistency
- 3-4 Tbls. butter
- 8 oz. low-fat Velveeta cheese, cubed
- 1/2 t. garlic powder, optional
- 2-3 Tbls. butter
- 1 large onion, diced 1/4-inch
- 6 lasagna noodles (have recipe use 4 noodles)
- salt and pepper to taste
Instructions
Sauté onions in a little butter until soft and browned a bit (about 25 minutes on low heat). Set them aside until you are ready to place on top of last potato layer.
Boil potatoes until done (about 25-35 min). Mash potatoes with a little milk and butter (don’t get too runny). Add Velveeta cheese while potatoes are still hot and continue mixing with a mixer until smooth. For added flavor, add garlic powder if desired.
While potatoes are boiling, start to boil lasagna noodles, drain and pat dry. Set aside until ready to assemble.
Grease a 9x13" baking dish. Layer 3 lasagna noodles. Spread with 1/2 of the mashed potatoes. Repeat: another layer noodles and potatoes. Top with sauteed onions. Salt and pepper as desired.
Cover with foil and bake at 350 degrees for about 30 minutes. Uncover and bake an additional 5-10 minutes. Be careful not to over bake, or noodles will get hard. Slice in square servings and serve.
NOTE: Can be made ahead of time, let stand at room temp for about 30 minutes before baking. You’ll need to bake about 40 minutes covered, then uncover for an additional 5-10 minutes.