|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 184g||67%|
|Dietary Fiber 16g||59%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is an easier take on a popular Polish recipe. If you love traditional Polish food but you don't always have time to make it then this recipe is definitely for you. Another easy way to make pierogi is to make it into a casserole. This recipe is great for those nights when you have a little extra time to spend in your kitchen but you don't want to be in there all night.
This can be served as a main course, side dish, vegetarian entree, at a brunch, potluck or football party spread. Feel free to experiment with what you pair them with. Broccoli slaw or roasted carrots are some of our favorites to pair it with.
- 4 large onions (chopped)
- 4 ounces/1 stick butter
- 9 lasagna noodles (cooked al dente)
- 12 servings instant mashed potatoes (cooked)
- 12 slices American cheese
- 1 pinch salt (to taste)
- 1 pinch black pepper (to taste)
In a large skillet, add the butter and onions. Sauté to caramelize the onions. This will take 20 minutes or more. Don't rush it.
Add cheese to warm mashed potatoes, stirring until cheese melts (microwave, if necessary).
Heat oven to 375 F. Lightly coat a 13x9-inch pan with cooking spray. Place three lasagna noodles in the bottom of the pan. Spread half the potato mixture on top and a third of the onions. Repeat with three more noodles, remaining potato mixture and a third of the onions. Place the last three noodles on top followed by the remaining onions.
Cover with foil and bake 30 to 40 minutes.
Serve warm and enjoy!