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Pierogi Casserole
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Pierogi Casserole

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
3 very large onions, diced
2 1/2 sticks butter, divided
1/4 cup olive oil
5 lb potatoes, peeled, diced
3/4 cup milk
1 box pasta (elbow, twists)
8 oz Kraft White Cheddar Cheese, shredded
Salt
Pepper
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Let's Make It
1
Peel and dice onions and fry over low heat in the 2 sticks of butter and 1/4 cup olive oil. Stir often. Keep from burning. Continue to fry as you prepare the following.
2
Peel potatoes, if early potatoes are used, just wash and clean and leave peels on. Dice potatoes and place in cold salted water and bring to a boil. Cook 15 min. Drain. Mash potatoes, adding 1/2 stick of the butter and 3/4 cup milk until smooth.
3
While potatoes are cooking, follow directions on pasta package to cook to firm. Drain after cooking and place in large roasting pan. Spread the grated Kraft Cheddar Cheese over pasta then layer the mashed potatoes over that and stir to mix. Level this rather smooth. Then pour fried onions over top of leveled mixture. Can be kept warm in oven if needed at 350 degrees F.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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