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.

Enjoy!