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Pierogi Casserole #P 16




Source of Recipe


from Seanna Chauvet


Recipe Link: http://maindish.allrecipes.com/AZ/PirgiCssrl.asp

Pierogi Casserole #P 16

5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 lb bacon, diced
1 onion, chopped
6 cloves garlic, minced
8 ounces lasagna noodles
2 cups shredded cheddar cheese
salt and pepper
1 (8.00 ounces) container sour cream
3 tablespoons chopped fresh chives
1. Preheat oven to 350 degrees.
2. Place the potatoes in a large pot with water to cover over high heat.
3. Bring to a boil and cook until the potatoes are tender.
4. Remove from heat, drain, then combine with milk and 6 tablespoons of
butter, mash and set aside.
5. Melt the remaining 2 tablespoons of the butter in a large skillet over
medium high heat.
6. Saute the bacon, onions and garlic in the butter for 5 to 10 minutes, or
until the bacon is fully cooked.
7. Cook the lasagna noodles according to package directions and cool under
running water.
8. Place 1/2 of the mashed potatoes into the bottom of a 9x13-inch baking
dish.
9. Top this with 1/3 of the cheese, followed by a lay7er of lasgana noodles.
10. Repeat this with the remaining potatoes, another 1/3 of the cheese and a
layer of noodles.
11. Then arrange the bacon, onion and garlic over the noodles, then another
layer of noodles, and finally top all with the remaining cheese.
12. Season with salt and pepper to taste.
13. Bake, uncovered at 350 for 30 to 45 minutes, or until the cheese is
melted and bubbly.
14. Serve with sour cream and chopped fresh chives. Makes 6 - 8 servings