PIEROGIE CASSEROLE

SERVES 6

If you like pierogies, you will love this. It's also a great way to use leftover mashed potatoes. I usually serve it as a main dish, but it makes a nice side dish as well, in which case it would make 10-12 servings.

INGREDIENTS

8 ounces lasagna noodles

2 large onions, diced

8 ounces sharp cheddar cheese, grated (2 cups)

4 cups mashed potatoes, made fresh or leftover

4 tablespoons butter

Salt and pepper to taste

Cook noodles according to package 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 at 350° F 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 could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don't have enough leftover potatoes, add some fresh or make some from instant potatoes. The recipe can easily be halved.

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