Tuesday, August 7, 2012

Easy Pierogi Lasagna Casserole: Busy families will love this!!

I am working very hard at making some easy meals for all  busy families.  Today I was thinking about how Mom and Nana worked tirelessly making homemade dough for their Pierogi and as much as I love making their recipe; today I am making a Pierogi lasagna using Barilla pasta.  Using a few short steps you'll find this recipe to be a keeper.  Here goes!  You are going to love it!




A breeze using Barilla no boil noodles

Lay  noodles in warm water in a pan for approx. 5 minutes

Layer with butter, Barilla noodles, cheddar potatoes until all in box is used (13 x9) pan

Remove and pat to dry

Saute butter with onion until tender.

Layer

Ready to bake!


Happy Baking and Cooking from my kitchen to yours,


M.J.






1 box(9 oz.) Barilla no boil lasagna noodles
1 pkg. refrigerated (22 oz.) Bob Evans Cheddar mashed potatoes(cooked according to directions)
Note:  For a fuller casserole use two pkgs. cheddar potatoes or you can cube 6 potatoes, boil until tender and season to your liking.
1 onion sliced thin
2 sticks butter or margarine
shredded cheddar cheese 
Place Barilla lasagna noodles in warm water for approx. 5 minutes.
In a sauce pan place butter and onion. Sauté until onion is tender.
In a 13 x 9 inch baking pan place 1/4 of butter onion mixture. Remove 3 sheets of noodles from water. Pat dry slightly. Place noodles in pan and top with 1/4 cheddar potatoes.**(Illustrations below) Continue layering and adding more cheddar potatoes and noodles until all is used. *Note: 1 box of  Barilla no boil noodles will make approximately  a 13 x9 inch pan.

Top with the remainder of butter onion mixture. Sprinkle some shredded cheddar on top and cover.

 Bake 350 degrees approx. 20 to 30 minutes. Set for a few minutes and enjoy!!!! 

Serve with a side salad if desired!!
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