Pierogi Casserole

Ingredients:


1 box of dried lasagna noodles
8 medium russet potatoes, peeled and cubed
1 large onion (diced finely in food processor)
1 stick of butter
1/3 cup of milk
1 tsp. of salt
1/2 tsp. of pepper
2 cups of shredded mild cheddar cheese


Full of flavor, this pierogi casserole is nothing short of rich & hearty goodness. My entire family loved it, including my 1 year old baby girl. I was able to make it during the day and quickly bake it before Bart got home for dinner. I served it with a sausage patty which complimented the dish nicely. Cost less than $10 to make and there is plenty of leftovers! If you love pierogis, you'll love this dish, total comfort food!



Directions:

1. Cook pasta accordingly to package. Set aside.


2. Cook potatoes in boiling water for about 20 minutes or until tender. Drain and place in a large mixing bowl. Mash well until it's creamy, I used a hand blender.


3. In a large skillet, add onions until tender. Add to mashed potatoes once onions are done.


4. Now add the butter, milk, salt and pepper and 1 1/2 cups of cheese together and stir together with a spoon. Make sure you taste, taste, taste, if you feel it needs more salt, add more, salt, more pepper, add more pepper.


5. Let mix sit for 15-20 minutes for the flavors to mix together.


6. In a casserole dish, spray with cooking spray, add a layer of pasta, potato mixture and then sprinkle with a little more cheese. Repeat this step until all the ingredients are used. Top off with remaining cheese, cover with foil and bake at 375 for 20-25 minutes.

Skillet Potatoes

Usually the day before G-DAY otherwise known as grocery day, my fridge is almost empty and the pantry shelves are longing to be filled again. I have a moment where I think, "what am I going to cook for dinner with next to nothing in the kitchen to cook"? I pull out the chicken breast I have and then check the pantry for an easy side item, I only find a few potatoes. So I have a couple chicken breasts and 4 potatoes....I put on my thinking cap and the bulb above my head goes off, skillet potatoes. Skillet potatoes were usually made in my parents kitchen for breakfast but I'm 32, 33 next week and darn it, I'm making them for dinner!!

I know the recipe is simple but it's a reminder that those lonely potatoes, onions, greens and whatever is in your kitchen could potentially be an awesome side, something even the children, husband, boyfriend, girlfriend and or visitor will eat.

So, here it is, my "version" of skillet potatoes...and oh boy, they are good.

3-4 potatoes to feed 2-3 people

diced garlic (optional)

diced onions (optional)

cooking oil

sea salt/kosher salt or table salt for those who yet to venture into the salt word

black pepper

ketchup

Wash and lightly scrub your potatoes before cooking.

Cube your potatoes as evenly as you can so they cook at the same rate. Pour water over the potatoes and place your microwaveable bowl into the microwave and cook for 10 minutes on high or until potatoes are tender but NOT TOO tender as they will cook more on the stove top.

(See my potatoes cooking in my microwave? I tend to document everything!)

After draining the liquids, add your potatoes into a big skillet pan that has been already pre-heated and oil already added. If you want, you can add garlic or onions to the potatoes. I kept it simple this time around and added pepper and salt.

Keep cooking and flipping potatoes until golden brown and crispy. Dip in ketchup if desired.