Pierogi Noodle Casserole

Submitted by Artsy Chef

"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."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 12

ingredients

• 453.59 g egg noodles (1 bag)
• 236.59 ml butter
• salt (to taste)
• pepper (to taste)
• 1 large sweet onion (Vidalia)
• 205.53 g box instant mashed potatoes with four cheeses
• 630.98 ml water (for mashed potatoes)
• 315.37 ml milk (for mashed potatoes)
• 59.16 ml 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.