Pierogie Casserole
photo by *Parsley*
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 1 lb extra-wide egg noodles
- 1 (15 1/3 ounce) box instant mashed potatoes
- 1 large sweet onion, chopped
- 1 cup butter (2 sticks)
- 1 (1 lb) package Velveeta cheese, cut into 1 inch cubes
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces sauerkraut (optional)
- 1⁄4 cup butter, melted
directions
- Cook egg noodles according to package directions.
- Meanwhile, make entire box of potatoes, omitting the butter/margarine called for.
- Saute onions in the 1 cup butter (2 sticks).
- Drain noodles when done; do not rinse.
- While potatoes are hot, mix in onions/butter, and cubed Velveeta and cheddar cheeses.
- Gently fold in cooked egg noodles.
- Add sauerkraut here; if desired.
- Pour mixture into 13" x 9" (or larger) baking dish.
- Drizzle with melted 1/4 cup butter.
- Bake at 350 degrees Fahrenheit for 45 minutes or just until top browns slightly.
- This makes at least 16 servings. Since it is so rich, people generally take less.
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RECIPE SUBMITTED BY
*Parsley*
United States