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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 nine x thirteen inch casserole 3511g Recipe makes 1 nine x thirteen inch casserole) The following items or measurements are not included below: salt and black pepper |
||
| Calories 5978 | ||
| Calories from Fat 3006 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 334.1g | 513% | |
| Saturated Fat 211.5g | 1057% | |
| Monounsaturated Fat 60.1g | ||
| Polyunsaturated Fat 11.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 968mg | 322% | |
| Sodium 8501mg | 354% | |
| Potassium 11502mg | 328% | |
| Total Carbohydrate 613.9g | 204% | |
| Dietary Fiber 59.6g | 238% | |
| Sugars 75.5g | ||
| Protein 149.3g | 298% | |
Poor Man's Pierogies
1 nine x thirteen inch casserole
Ingredients
- 9-12 lasagna noodles
- 1 1/4 cups butter (no substitutes!)
- 4 medium onions, sliced
- 10-12 medium potatoes, peeled and cubed
- 1 dash salt and black pepper
- 1 (1 lb) box Velveeta cheese, cubed
- grated parmesan cheese
Directions
1
Saute onion in 1 stick butter until tender.2
Cook noodles as directed on box.3
Boil potatoes, then mash.4
Add cubed cheese, salt, pepper, and remaining butter to potatoes and mix until well combined.5
Put layer of noodles in 9x13-inch baking dish.6
Layer 1/3 of sauteed onions over noodles, then 1/3 of potato mixture.7
Repeat layers, ending with potatoes on top.8
Sprinkle with Parmesan cheese.9
Bake at 350°F for 30-35 minutes.
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- Course > Main Dish
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- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
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- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: mistressfairy
On May 31, 2008
i chose 4 out of 5.mine kinda ran everywhere.i think my potatoes were too loose.but i would like to make this again and work with the potatoes.maybe use reall potatoes since i used instant.but it was still very yummy.
From: NitaCook
On Aug 21, 2003
Oh this was HEAVENLY and tasted exactly like pierogies! I had been thinking about attempting to make my own pierogies but every recipe I saw seemed sooooo time consuming. Then I saw this one. I made it the night before, put it in the fridge then threw it in the oven for about an hour the next evening. It came out absolutely delicious. I ended up halving the recipe to make a 9" square pan full instead of the huge pan this recipe is for, and it gave me more than enough for the three of us. I also happen to love the potato & onion pierogies better than potato & cheese, so I only used about 1/2 cup (of american cheese because velveeta is so expensive) I also used my mini food processor to make the onions almost a puree and added half of that raw to the mashed potatoes, then sauteed the other half just because I didn't want chunks of onion. Lastly, I threw the raw lasagna noodles in the boiling water along with the potatoes and just used a fork to remove them when they were done. Saved me from having more dishes to wash! I'm sorry this review is so long, but Manda, thank you thank you for such a fantastic, EASY way to enjoy pierogies!
From: Chef #343557
On Sep 30, 2006
Hi All, I read all the other reviews. I want to share now..as a young woman/girl the gals all helped with the preparations. Doing it all myself seemed like such a task when I recently wanted to do the old fashion recipes. So I made 3 seperate fillings and used Won Ton wrappers in place of the pierogie. I did about 50. The whole family ate them all in one meal. But I was not pleased. I had plenty of all 3 fillings left and froze them. The recipe I found here for the potatoes, onion, mushroom, and cheeese filling I tried with the Lasagna noodles....turned out great! Thank you Manda
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