"For I was hungry & you gave me something to eat, I was thirsty & you gave me something to drink..."

Matthew 25:35

Tuesday, March 1, 2011

Pierogi Casserole

pierogis contain two of my favorite things- pasta & potatoes. oh, and cheese. so three things.
what's not to like? besides weight gain- but that's neither here nor there.

so- how does a huge pierogi sound? a legit pan of pierogi! complete with 1 1/2 sticks of butter & 2 1/2 cups of cheese. i think even Paula Deen would be proud. so here it is.

Pierogi Casserole
You Need:
4 large russet potatoes
3/4 lb farfalle pasta (or 9-12 lasagna noodles)
1 1/2 sticks butter
1/2 cup heavy cream (or half & half)
2 1/2 cups shredded cheese (cheddar or etc etc)
1 tblsp onion powder
salt & pepper to taste

Directions: Preheat oven to 375. Coat a 9x13 pan with cooking spray.

Peel & cube the potatoes & boil until tender (15-20 min), drain.
Boil the pasta according to directions- drain, toss with 1/2 butter & set aside.

Mash the potatoes with the heavy cream, onion powder & 1 stick of butter. (i use a ricer- but you can mash however you prefer)

Once the potaotes are mashed, add the 2 cups of cheese & salt & pepper (to taste)- mix well until creamy & blended.

Pour the farfalle pasta into the bottom of the baking dish- top with the potato mixture & spread out. Top with the remaining 1/2 cup cheese & bake (uncovered) for 20-25 min.
(if you use lasagna noodles, do a layer deal. noodles- potato- cheese- etc etc, like lasagna)

Let it sit for about 5 minutes & then dish out.

It is sinfully good. like- you know you shouldn't eat an entire bowl but you do anyway because you can't stop yourself. cheesy, buttery, salty, a tad oniony (weirdly, i like that)- perfection. one giant pierogi.

next time i think i'll toss in some sausage or chicken. per the husband's request.

Pin It!


Megan said...

make this for me.

Melissa said...

Oh my gravy. This is the first time I've ever opened your food blog and my mouth dropped. I LOVE pierogies!

Related Posts with Thumbnails