Pieroggi Casserole aka "Artery-clogging, cheese-filled, butter-laden goodness"
1 onion, minced (or whatever you call it) (half or whole, depending how much you like)
1 stick of butter (no margarine. Blech. If you're going to do it - go balls to the wall)
Mashed potatoes or potato buds (prepare them – enough for about 4-6 servings)
Shredded cheese (I use the taco cheese: cheddar/jack, at home I used Kroger's "casserole blend.")
Salt & pepper (to taste)
You can use a 9 x 13 baking dish, or since all I had was a pie plate, I used that.
Just boil the noodles and put them to the side.
Make the mashed potatoes (Don't make them too solidy and starch-like, b/c the liquid will bake out and dry out)
Sautee the onions with the butter – as much or as little as you’d like.
In the pan, put a layer of lasagna noodles, a layer of mashed potatoes and then drizzle some of the butter/onion mix on top of the potatoes. Then a layer of cheese. Then keep going: layer of lasagna noodles, mashed potatoes, butter/onion mix and cheese... End up with a layer of lasagna noodles on top. I sprinkle with a bit of cheese and butter. (I usually do about 3 layers, 4 if C. is lucky.)
Then, I just put it in the oven (or toaster oven, blech) for about 20 minutes on 350 or so degrees. Just until it looks “right," or until I'm so hungry I can't stand it.
*NOTE: When I used to use real potatoes, this was an all-day affair. Now with those potato buds I'm golden.