Pierogie Casserole

By Chez_Alexander

A Pittsburgh tradition, best eaten while watching "Stillers" football.

Ingredients

• 5 large Yukon Gold potatoes (~ 2.5 lbs), peeled and cubed
• 1/2 cup milk
• 8 TBS butter, melted
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 (16 oz) package lasagna noodles, cooked al dente
• 2 cups shredded Cheddar cheese (~ 8 oz)
• Salt and pepper to taste
• Sour cream and chopped chives for garnish

Details

Servings 6
Preparation time 45mins
Cooking time 90mins
Adapted from allrecipes.com

Preparation

Step 1

1. Preheat oven to 350F.

2. Place potatoes in a large pot with water cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, and then combine with the milk and 4 TBS butter, and salt and pepper to taste. Mash and set aside.

3. Melt the remaining 4 TBS butter in a large skillet over medium heat. Saute the onion and garlic in the butter until onions are tender and translucent.

4. Butter a 9X13 baking dish. Layer the bottom of the dish with lasagna noodles. Spread 1/2 of the mashed potatoes on the noodles. Top this 1/2 of the onion mixture and 1/3 of the cheese, followed by another layer of lasagna noodles. Repeat with the remaining potatoes, the remaining onion mixture, another 1/3 of the cheese, and a layer of noodles. Top all with remaining cheese.

5. Bake, uncovered, at 350F for 30-45 minutes or until the cheese is melted and bubbly. Serve topped with sour cream and chopped fresh chives.

NOTE: Can add 1/2 lb diced bacon with garlic and onions if desired.

Makes 6 servings. Each serving = 20 Weight Watchers points.