Tuesday, June 3, 2014

Pierogi Casserole

Growing up in the Pittsburgh area, people make pierogies.  I love eating them hot at a nearby Nationality Day festival. I tried this amazing casserole at a Steeler-themed party.  I scoured my friend Jennifer's Pinterest boards to find this recipe; it was not there.  I searched myself and tried a few variations; this is the easiest and quickest.  Some of my fails included using oven-ready lasagna noodles; they dried out and making my own mashed potatoes; too heavy.

This dish would be a great side but could also be a stand-alone meal.  I look forward to bringing this to many picnics this summer!


  • 1 box of farfalle, cooked
  • 6 servings of instant mashed potatoes
  • 1 pound Velveeta cheese, cubed and divided
  • 1 stick butter, divided
  • 1 medium onion, diced


  1. Preheat oven to 350 degrees Fahrenheit.  
  2. Prepare farfalle as directed.
  3. Melt 1/2 stick of butter and pour into 9 x 13 pan.  Pour prepared noodles into pan.  Mix into butter.
  4. Prepare mashed potatoes; add 3/4 cubed Velveeta and mix 
  5. Spread potatoes over noodles.
  6. Saute onion in 1/2 stick butter. Pour over noodle mixture.
  7. Top with reserved Velveeta.
  8. Bake 30 minutes until warm.

Difficulty: Easy
Time: 20 minute prep; 30 minute baking time
Source: combination of a few different recipes 

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