If you’re from Pittsburgh, you’ve probably at eaten a pierogi at least once in your life. Or you’ve heard of them. Or you’ve seen them running around the baseball field at PNC Park. And if you’re from other parts of the county (or the world), you may have had them too. I don’t know. I just know that in Pittsburgh, they are kind of a Big Deal.
I didn’t have my first pierogi until I was in college, at which point I was all, ‘WHY DID NO ONE TELL ME ABOUT THESE??? OMG!’ It’s every Carb Lovers DREAM (and I, my friends, am a Carb Lover. Shamelessly.) Noodle, potato, maybe some cheese, onions, butter, salt & pepper… holy crap are they good.
Then, back when Dan and I were just dating, my mother-in-law made a casserole based on the ingredients of pierogies, and I pretty much thought I had died and gone to a buttery heaven.
What you’ll need: lasagna noodles, onions (LOTS! like 3 or 4 big ones. Sweet or Vidalia onions are best), butter (LOTS!), mashed potatoes (not pictured, they were still in the freezer), shredded cheddar cheese (not picture because… I don’t know why. I forgot.)
Start by boiling the noodles according to the package directions.
(I should have used a bigger pot. heh.)
Slice up your onions and place them in a skillet with a stick of butter.
I’m not kidding. A stick. And you may need to add more later.
While the noodles and onions are cooking (stir them now and then so they don’t stick or turn black), you can make your potatoes. I totally cheat and get the bag of frozen ones. Microwave for 10 minutes and mash- SO easy and they’re actually quite good.
The package calls for adding milk and butter, and I also add some salt and pepper to flavor the potatoes while I mash them up.
After the potatoes and noodles are done, the onions should be turning a nice translucent color and be very juicy. If they’re looking a little dry: add more butter. For this recipe, it’s best to add too much butter than not enough, trust me. I’ve made a few that were too dry and it’s really just no good.
NICE AND JUICY!
Spray the bottom of the 9×13 pan VERY VERY well with cooking spray (or, you could always spread on some MORE BUTTER. ha just make sure it’s greased well.) Layer 4 noodles on the bottom, overlapping if needed.
Then spread the mashed potatoes over the noodles.
This step is optional, sometimes I do it, sometimes I don’t- sprinkle some of the cheddar cheese on top of the potatoes.
Next, grab the skillet and dump in the onions and butter- make sure to get all the buttery goodness from pan!
Top with 4 more noodles and the cheddar cheese.
Cover with foil and bake at 375 degrees for 30 minutes or until it gets all bubbly.
um. YES PLEASE.
Cut into squares, just like lasagna, and serve!
(That sandwich in the background? Just a sneak preview of the next recipe I’ll be posting!)
1 frozen bag of mashed potatoes
1 stick butter/margarine
3-4 large onions, chopped
1 cup shredded cheddar cheese
8 lasagna noodles
Salt and pepper
Preheat oven to 375 degrees F. Make frozen mashed potatoes and lasagna noodles according to the package directions. Melt butter and sauté onions until very soft. Spray a 9x13inch pan very well with cooking spray. Line the bottom of the pan with 4 lasagna noodles. Cover with mashed potatoes and spread onions over potatoes. Put 4 lasagna noodles on top and cover with cheese. Cover with foil and bake for 45 minutes or until bubbly.