Last week I mentioned a casserole I made that was absolutely delicious (and wildly rich).
The original recipe calls for three sticks of butter. Yes—three. Since there are only two of us, I halved the recipe, which still leaves you with one and a half sticks of butter. Trust me: it’s worth it.
Who doesn’t love mashed potatoes with cheese? The original version uses farfalle, but I didn’t have any, so I boiled lasagna noodles, cut them into pieces, and layered them in the dish. It worked perfectly.
Spread the mashed potato and cheese mixture over the pasta, add some caramelized onions, and bake until bubbly and golden.
It almost melts in your mouth—think potato-and-cheese souffle—yet it unmistakably tastes like pierogis. My partner, who’s been on a bit of a pierogi kick recently, was ecstatic. I made this for a small family gathering and he ended up polishing off most of it himself.
Pierogi Casserole
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Ingredients
- 8 medium Yukon Gold potatoes, peeled and cut into quarters
- 1 medium onion, chopped
- 8 ounces cheese, cubed or shredded (Velveeta melts very smoothly; hand-grated cheddar is a great second choice)
- 1/2 pound pasta, farfalle or lasagna noodles
- 1 1/2 sticks of butter
Instructions
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Preheat the oven to 350°F (175°C).
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Peel and quarter the potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until tender, about 30 minutes. While the potatoes boil, cook the pasta according to package directions; drain and toss with 2 tablespoons of butter. In a skillet over medium heat, melt 2 tablespoons of butter and sauté the chopped onion until soft and golden.
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Drain the potatoes and mash them with 1 stick of butter and the cheese until smooth and lump-free. Fold in the sautéed onions.
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Spread the cooked pasta in a large baking dish, then spread the mashed potato and cheese mixture over the top. If you like, sprinkle additional cheese and a few extra onions on top. Bake at 350°F for about 25 minutes, until heated through and slightly golden. Serve immediately for the best texture; leftovers keep well in the fridge for a day or two.
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And yes, bacon would likely be fantastic with this. For now, I’m still savoring the butter, cheese, and pasta—one rich bite at a time.