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Potato Pierogi Lasagna #5FIX

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“5-Ingredient Fix Contest Entry. This is a simple way to get all the taste of pierogi without all the steps of making individual pierogies.”
READY IN:
1hr 5mins
SERVES:
4-6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 6 lasagna noodles (not the no-boil variety)
  • 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
  • 1 cup light sour cream, divided
  • nonstick cooking spray
  • 15 -16 ounces sauerkraut (can or refrigerated package)

Directions

  1. Cook lasagna noodles in boiling water according to package directions. Drain and set aside.
  2. While noodles cook, in a medium bowl mix Simply Potatoes Mashed Potatoes and 1/2 cup of the sour cream. Set aside.
  3. Preheat oven to 375-degrees. Spray a 8 X 11 X 2-inch glass baking dish or casserole with nonstick cooking spray.
  4. Arrange two lasagna noodles in bottom of prepared dish.
  5. Spread potato mixture evenly over noodles in pan.
  6. Arrange two more noodles atop potatoes.
  7. Spread sauerkraut evenly over noodles.
  8. Arrange last two noodles over sauerkraut.
  9. Spread remaining 1/2 cup sour cream over noodles.
  10. Cover tightly with aluminum foil. Bake in preheated 375-degree oven for 35 minutes, until heated through.
  11. To serve, cut through all layers with sharp knife and serve with large pancake turner.
  12. Makes 4 generous servings or 6 regular servings.

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