Lazy Lazy Pierogies

Ingredients

• 1 large onion, sliced very thin
• 2 tablespoons olive oil
• 8 ounces fresh sliced mushrooms
• 2 (15 ounce) cans sauerkraut, rinsed and well-drained
• 2 tablespoons butter
• 2/3 cup water (or more)
• 4 cups instant potato flakes
• 4 cups hot water
• 1 1/2-2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 2 cups shredded asiago cheese (or parmesan, if you have to)
• 12 ounces no-boil lasagna noodles (9-12 noodles)
• sour cream

Directions

1. 1

   In 2 quart saucepan, saute the onions in the olive oil over medium-high heat until the onions are beginning to soften.

2. 2

   Add the mushrooms and saute 5-8 minutes until the mushrooms are soft and the onions are beginning to brown.

3. 3

   Add the sauerkraut and 2/3 Cup of water.

4. 4

   Cover and simmer 15 minutes.

5. 5

   Add the butter and turn off the heat. (Mixture should be very moist. Too dry? Add more water. I usually have about 1/2 Cup of water resting in the bottom of the pan.).

6. 6

   In a 8 Cup bowl, add the potato flakes and pour the hot water over them.

7. 7

   Stir quickly, then add the milk, 1/2 Cup at a time to reach a consistency a little looser than toothpaste. (Still holds its shape, but is very soft).

8. 8

   Add the salt, pepper and cheeses and stir well to combine.

9. 9

   In the bottom of a 9x9 pan, add 3-4 lasagna noodles.

10. 10

    Spread 1/3 the potato mixture over the noodles, then 1/3 the sauerkraut.

11. 11

    Repeat layers ending with the last 1/3 of sauerkraut. This comes right to the top of the pan for me.

12. 12

    Cover tightly with aluminum foil and bake in a 350 degree oven for 45-50 minutes, or until a knife inserted comes out hot.

13. 13

    Let rest 5 minutes. Cut into 9 squares and serve with dollops of sour cream.