Pierogi Noodle Casserole

Artsy Chef's Note:

Found this in the local paper. This is sort of the WV take on the PA pierogi's. It is a common dish for tailgating (or for church pot lucks!). I haven't played with the recipe yet to see what can be done with other common pierogi ingredients.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 1 lb egg noodles (1 bag)
• 1 cup butter
• salt (to taste)
• pepper (to taste)
• 1 large sweet onion (Vidalia)
• 1 (7 ¼ ounce) box instant mashed potatoes with four cheeses
• 2 2⁄3; cups water (for mashed potatoes)
• 1 1⁄3; cups milk (for mashed potatoes)
• 4 tablespoons butter (for mashed potatoes)

Directions:

1. Boil egg noodles until al dente. Drain. Add salt and pepper to taste. Melt 1 stick butter into the noodles.
2. Cook instant mashed potatoes using water, milk, and butter as required by the instructions on the box. Use whole box.
3. Chop onions. Melt 1 stick butter in saute pan and saute onions till soft.
4. In casserole pan, layer 1/2 of the noodles. Then layer 1/2 of the onions. Then layer all the potatoes. Top with remaining layers of noodles and onions. Pour all juices/butter over casserole.
5. Bake at 350 F for 30 minutes.