Last week, we focused on quick and easy slow cooker recipes so this week we are putting the humble casserole in the spotlight. To kick off casserole week is the pierogi casserole, a dish based off of the traditional Polish dumpling. Lasagna noodles are topped with mashed potatoes that have been flavored with cream cheese, onion, garlic, and chives and layered with cheddar cheese and ham. You can also use bacon if you prefer it. This indulgent meal is a guaranteed crowd pleaser.
1/2 cup chopped yellow onion
1 tablespoon finely minced garlic
1 tablespoon olive oil
9 lasagna noodles, uncooked
4 cups hot mashed potatoes
1/2 cup herb and garlic cream cheese spread
1 cup chopped ham
3 tablespoons chopped chives
2 cups shredded cheddar cheese, divided
Preheat to oven to 375 degrees F.
Meanwhile, bring a large pot of water to a boil. Once boiling, cook noodles according to the directions on the package, leaving out the salt. Heat olive oil in a large skillet over medium high heat and add onions and garlic and cooked for 5 minutes or until onions have softened and appear translucent. Set aside to cool
In a large bowl, combine mashed potatoes, cream cheese spread, the onion and garlic mixture, chives and 1/2 cup cheddar cheese. Divide the mixture into thirds
Spray a 13x9-inch baking dish with cooking spray and place three noodles at the bottom. Cover the 1/3 of the potato mixture, top with half the chopped ham and another 1/2 cup of cheddar cheese. Repeat this step with the two remaining layers covering the top with remaining cheese.
Cover the casserole and bake the casserole for 30 minutes. Remove the cover and bake another 3 to 5 minutes to brown the cheddar cheese. Let cool for 10 min. before serving.
1 1/2 pounds Russet potatoes
3 cups water
1 teaspoon salt
3/4 cup Sour Cream (or Buttermilk)
2 tablespoons butter
Salt to taste
Peel and quarter potatoes. Directions: Cook potatoes in boiling salted water until they break apart when pierced with a fork. Drain the liquid from the potatoes (reserve it for gravy if you wish) and return the potatoes to low heat to dry out any moisture remaining. Scoop the sour cream into the bottom of the pan with the potatoes and allow to heat. Add butter. Whip potatoes with electric mixer until light, smooth and fluffy. Add additional salt is necessary.