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Nutrition Facts
Serving Size 1 (153g) Recipe makes 12 servings The following items or measurements are not included below: instant mashed potatoes with four cheeses
Calories 338
Calories from Fat 196		(58%)
Amount Per Serving		%DV
	Total Fat 21.9g	33%
	Saturated Fat 13.2g	66%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 158mg		6%
Potassium 157mg		4%
Total Carbohydrate 29.6g		9%
	Dietary Fiber 1.4g	5%
	Sugars 1.3g
Protein 6.6g		13%
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Pierogi Noodle Casserole

Recipe #327680 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Artsy Chef
Sep 28, 2008

Found this in the local paper. This is sort of the WV take on the PA pierogi's. It is a common dish for tailgating (or for church pot lucks!). I haven't played with the recipe yet to see what can be done with other common pierogi ingredients.

SERVES 12 -24 (change servings and units)

Ingredients

1 lb egg noodles (1 bag)
1 cup butter
salt (to taste)
pepper (to taste)
1 large sweet onion (Vidalia)
1 (7 1/4 ounce) box instant mashed potatoes with four cheeses
2 2/3 cups water (for mashed potatoes)
1 1/3 cups milk (for mashed potatoes)
4 tablespoons butter (for mashed potatoes)

Directions

1
Boil egg noodles until al dente. Drain. Add salt and pepper to taste. Melt 1 stick butter into the noodles.
2
Cook instant mashed potatoes using water, milk, and butter as required by the instructions on the box. Use whole box.
3
Chop onions. Melt 1 stick butter in saute pan and saute onions till soft.
4
In casserole pan, layer 1/2 of the noodles. Then layer 1/2 of the onions. Then layer all the potatoes. Top with remaining layers of noodles and onions. Pour all juices/butter over casserole.
5
Bake at 350 F for 30 minutes.