Pierogi Casserole!

Last night for dinner I made a new recipe I had recently come across that sounded good. It was simple and fairly quick to make, but it tasted even better than I ever imagined. It was seriously awesome! I did not take any pictures (sorry, I was too preoccupied with eating it!), maybe next time.

You Need:

4 Large Russet Potatoes

3/4 lb Farfalle Pasta (or whatever pasta you like and have on hand - I used mini ziti because we were out of farfalle)

1 1/2 Sticks Butter

1/2 Cup Heavy Cream (or Half & Half)

2 1/2 Cups Chredded Cheese (Cheddar or whatever you prefer)

1 Tblsp Onion Powder or Minced Onion (I used minced onion because we do not have any onion powder and I actually thought it was better)

Salt & Pepper to taste

Directions:

Preheat oven to 400. Wash potatoes and poke venting holes for the steam. Place potatoes in the oven for about 1 hour or until cooked. (You can also peel and cube the potatoes to boil until tender instead, I just prefer baking them because it takes me less time to prepare.)

Meanwhile, prepare selected pasta according to the package and toss with 1/2 stick of butter and a little salt and pepper.

Slice potatoes and scoop out the interior into a bowl. Add 1 stick of butter, onion (powder or minced) and mash with your preferred method. Then add the heavy cream, salt and pepper to taste and 2 cups of cheese.

Adjust the oven temperature to 375 once the potatoes are done. Coat a 9x9 pan with cooking spray.

Pour half the pasta in the bottom of the pan and smooth half of the mashed potatoes over the pasta. Then repeat with the second half of the pasta and potatoes. Top with the remaining 1/2 cup cheese and bake (uncovered) for 20-25 minutes.

Enjoy!