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Pierogie Casserole

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 2 hr
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 8 large baking potatoes
  • 2 cups butter
  • 4 large onions, chopped
  • 1/2 cup whole milk
  • 16 oz. Kraft Shredded Cheddar Cheese
  • 1 tsp. salt
  • 1 tsp. pepper
  • 9 cooked lasagna noodles
make it
Preheat oven to 350 degrees F. Peel and cut potatoes into 1 inch chunks. Boil potatoes until tender, about 25 minutes. While potatoes are cooking, melt the butter in a large skillet over medium high heat. Add onions and cook until onions are soft. When done, remove from heat and set aside. When the potatoes are done, drain and then return potatoes to the pot. Add the milk, cheese, salt and pepper to the potatoes. Beat at high speed until thoroughly whipped and all ingredients have been incorporated.

In a 13x9 baking dish, spread a coat of the onion butter mixture. Lay three lasagna noodles over the mixture lengthwise. Top with half of the potato mixture. Sprinkle about 1/2 cup of onion butter mixture over the potatoes. Repeat noodle, potato, and onion layers once more. Top with remaining three lasagna noodles. Evenly coat them with remaining onion butter mixture.

Cover tightly with foil and bake for approximately 1 hour or until bubbly.
Notes
This recipe is reminiscent of the pierogies which are so much part of the Coal Region of Pennsylvania...but without all the work! This has become a favorite of both my family and friends.
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