Free Recipe Wednesday! (Pierogi Casserole)

Welcome to the first edition of Free Recipe Wednesday following the revival of my blog.  Today's recipe is Pierogi Casserole, a deconstructed Pierogi if you will. For those that are unfamiliar with what a Pierogi is, I will briefly explain.

Pierogi originated in Eastern Europe and are most popular in Poland (Pierogi is a Polish word after all). They are dumplings stuffed with any number of things including, but not limited to, mashed potatoes, fried onions, cheese, cabbage, sauerkraut, meat, mushrooms, or spinach. They are typically boiled until they float and then baked or fried in butter before serving. In the United States, Pierogi are most commonly stuffed simply with mashed potatoes and cheese which brings us to today's recipe.

Pierogi Casserole is super simple and super tasty.  The recipe below is the way that I make it (OK, my wife usually makes this one) but it's a super versatile dish that can be modified in many ways. If you come up with some delicious variations please feel free to share in the comments section.

Pierogi Casserole

• 9 Lasagna Noodles, uncooked *(see note1)*
• 1 Pkg Four Cheese Mashed Potatoes
• 1/2 Cup Philadelphia Cream Cheese
• 6 Green Onions, thinly sliced
• 1/2-3/4 Cups French Fried Onions
• 1 Package Real Bacon Pieces
• 2 Cups Shredded Cheddar Cheese  

*note1* - You can now buy Lasagna noodles that don't have to be boiled prior to using them so if you use those (we do) then just skip step 2 below.

1. Heat oven to 375 degrees.
2. Cook noodles according to the package, omitting salt. 
3. Prepare mashed potatoes; add cream cheese, green onions, 1/2 pkg (approx 1/2 cup) of bacon pieces, and 1/2 pkg (1 cup) of shredded cheese to the mashed potatoes.
4. Place 3 noodles in a 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture; Repeat layers twice. 
5. Top casserole with remaining bacon, cheese, and French Fried Onions; Cover. 
6. Bake 30 minutes or until heated through. Uncover; bake an additional 3 to 5 minutes or until cheese on top is lightly browned. Let stand 10 minutes before cutting to serve.