Pierogi Noodle Casserole

READY IN: 50mins
SERVES: 12-24


  • 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)


  • Boil egg noodles until al dente. Drain. Add salt and pepper to taste. Melt 1 stick butter into the noodles.
  • Cook instant mashed potatoes using water, milk, and butter as required by the instructions on the box. Use whole box.
  • Chop onions. Melt 1 stick butter in saute pan and saute onions till soft.
  • 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.
  • Bake at 350 F for 30 minutes.