Pierogi Noodle Casserole

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: 50 mins
• Serves: 12-24

Ingredients

• 1  lb  egg noodles (1 bag)
• 1  cup butter
•  salt (to taste)
•  pepper (to taste)
• 1  large sweet onion (Vidalia)
• 1 (7 1/4ounce) 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.