Serves 6 as a main dish,
10 to 12 as a side dish
If you like pierogies, you will love this recipe. It tastes just like the individual dumplings, but is so much easier to prepare and assemble. This recipe can easily be made in a smaller amount, in which case it is a great way to use leftover mashed potatoes. I usually serve this casserole as a vegetarian main dish, but it is equally appropriate and delicious as a side dish or as a casserole for a potluck event.
- 8 ounces lasagna noodles
- 4 tablespoons butter, preferably unsalted
- 2 large onions, diced
- 8 ounces sharp cheddar cheese, grated (2 cups)
- 4 cups mashed potatoes (see notes below)
- Additional butter or cooking oil spray
- Salt and pepper to taste
Preheat oven to 350° F. Cook noodles according to package directions; drain and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly.
Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it can just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you have leftover mashed potatoes, but not quite four cups, add some fresh or make some from instant potatoes. I do not care for instant on their own, but they are just fine mixed with the leftovers. This recipe can easily be halved or made in any amount.