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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Found this in the local paper. This is sort of the WV take on the PA pierogi's. It is a common dish for tailgating (or for church pot lucks!). I haven't played with the recipe yet to see what can be done with other common pierogi ingredients. Ingredients:
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 2/3 cups water (for mashed potatoes) |
1 1/3 cups milk (for mashed potatoes) |
4 tablespoons butter (for mashed potatoes) |
Directions:
1. Boil egg noodles until al dente. Drain. Add salt and pepper to taste. Melt 1 stick butter into the noodles.
2. Cook instant mashed potatoes using water, milk, and butter as required by the instructions on the box. Use whole box.
3. Chop onions. Melt 1 stick butter in saute pan and saute onions till soft.
4. 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.
5. Bake at 350 F for 30 minutes.
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