Pierogie Casserole

 Step 1:  In a skillet, melt 2 sticks of butter or margarine; add 3 medium-large onions, chopped fine.  Sauté 10 to 15 minutes (until the onions are transparent and soft).

Step 2:  Prepare mashed potatoes or instant potatoes (enough to serve about 24 people).  [Note:  I’ve always used Hungry Jacks, and I make them according to package directions.]  Then add the sautéed onions to the prepared mashed potatoes.  The mixture should be creamy enough to be spreadable.  [Note:  I usually do add additional milk to make it spreadable.]

Step 3:  Cook about ½ box of lasagna noodles according to package directions.  Note:  A total of 12 good noodles are needed.]  Rinse with cold water and drain.

Step 4:  Grate about eight ounces of Mild Cheddar Cheese and about 2 pounds of Mozzarella Cheese or create options by substituting other cheese.  [Or, purchase already grated cheeses!  ]

A. Spray sides and bottoms of pans with Pam.
B. Spread a thin layer of the potato mixture over the bottom of the pan.
C. Put a layer of lasagna noodles on the potato layer (about 3 noodles).
D. Using the remaining potato mixture, spread a thick layer on the noodles.
E. Sprinkle Parmesan Cheese generously over the potato layer.
F. Spread about ½ of each portion of the grated cheeses over the potatoes.
G. Add another layer of noodles (3 noodles).
H. Spread the remaining grated cheeses over the top of the noodles.
I. Sprinkle Parmesan Cheese on top.

Step 5:  Assemble the casserole:

Step 6:  Bake the casserole:

Bake @ 350 degrees F. for 1 hour with foil cover; remove foil for the last 15 minutes.  If using a glass casserole dish, use a 325 degree oven.  NOTE:  This recipe yields TWO 9” x 13” pans.

NOTE:  This casserole can be made a day ahead of time, refrigerated overnight, and baked the next day.  Be sure to let the baked casserole stand about 15 minutes before cutting to serve.