Pierogi Noodle Casserole

Total Time
50mins
Prep
20 mins
Cook
30 mins

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.

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Ingredients

Nutrition
  • 1 lb egg noodles (1 bag)
  • 1 cup butter
  • salt (to taste)
  • pepper (to taste)
  • 1 large sweet onion (Vidalia)
  • 1 (7 1/4 ounce) box instant mashed potatoes with four cheeses
  • 2 23 cups water (for mashed potatoes)
  • 1 13 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.