Pirogy Casserole
Deconstructed pierogi casserole with egg noodles, creamy mashed potatoes, caramelized onions, Colby and Velveeta cheeses layered and baked until bubbly. Topped with Parmesan.
PolishVegetarianIntermediate60 minBy Northstar
Ingredients
Servings
10
- 1 lb extra-wide egg noodles, cooked
- 16 oz Cheese Whiz
- 8 oz Colby cheese, grated
- 1 cup butter or margarine, divided (minus 2 tbsp)
- 2 large onions, sliced
- 0 prepared instant mashed potatoes for 12 servings
- 0.5 cup Parmesan cheese (for topping)
- 0 parsley flakes for topping
Instructions
- 1
Sauté onions in butter. Add Cheese Whiz and stir until melted.
- 2
Put a small amount of the cheese/onion mixture into bottom of a 13x9-inch pan.
- 3
Layer half of noodles, then half of potatoes in small mounds. Top with half the grated Colby, then half the cheese/onion mixture.
- 4
Repeat layers.
- 5
Top with Parmesan cheese and sprinkle with parsley flakes.
- 6
Bake at 350°F for 50 minutes or until bubbly.
Tags
vegetariancasserolepolishpotatoespierogiEastern Europeanamerican