Mama Kat Thursday: Recipe I Want to Try

-
For Mama Kat today, I'm sharing a recipe that's on my "Must Try This Recipe," list now that the weather has gotten cold and baking warms up the house:
Pierogi Casserole!
  This recipe is particularly recommended for leftover mashed potatoes, like from Thanksgiving.
Have you ever eaten Pierogi? You can buy them frozen---delicious mashed potato & cheese filled wraps.
Well, I found this Pierogi Casserole recipe on Pinterest---layers of lasagna noodles, mashed potatoes, minced onion & cheese baked in a 9 x 13 pan!

Pierogi Casserole
Ingredients:
16 oz Lasagna noodles cooked according to package directions.
6 cups mashed potatoes
3 Tablespoons minced onion
18 slices cheese (white American cheese or Monterey Jack or Provolone)
1/2 cup butter sliced into 15 thin slices

Decorative topping: dried Parsley flakes

Directions:
Prep 9 x 13 baking dish or pan by spraying with a cooking oil spray.
Cook Lasagna noodles according to directions till just starting to soften, but still firm to the bite. (al dente)  Drain. Drizzle with a little olive oil and stir around to help keep them from sticking together.
For the Mashed Potatoes: you can use leftover home-made mashed or instant mashed potatoes or frozen ready-made. Whatever suits you.  You need 6 cups.

Layering:
First Layer 3 or 4 Lasagna noodles on bottom of greased baking pan, slightly overlapping as needed.
Then  2 cups of mashed potatoes pressed evenly over noodles.
Then sprinkle 1 Tablespoon of finely minced onion over potatoes. 
Then top with 6 slices of cheese, then 5 thin slices of butter.
Repeat two more times for a total of 3 layers.

Cover with foil and bake in a 350 degree oven for 25 to 30 minutes until cheese is melted.
Remove from oven and let stand 5 minutes. Top with a sprinkle of dried Parsley flakes.
Slice and serve warm. 
********
Sounds delish to me. Maybe serve a salad with it.

Comments

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Good Eating Monday: Apple Cranberry Sausage Stuffing!

-
Image
Now this some wicked good dressing!  I tried it for Thanksgiving this year and everyone loved it! I've been looking for just the right dressing and I may have finally found it!  It's also healthy with a tasty combo of fruit, veggies and a mix of white & whole wheat bakery breads. It will fill a  fill a 9 x 13 pan.  You can use fresh or dried herbs. I've included the measurements for both. Just remember dried seasoning is more concentrated in flavor because it is dried, so you need less of it then fresh herbs. I have fresh Parsley growing outside and this was a great use for it! I found leftover over stuffing wonderful heated up and topped with a over-easy egg for lunch!  Apple Cranberry Sausage Stuffing Ingredients:  5 1/2 cups fresh European style or sourdough bread, white, sliced and cubed 2 1/2 cups wheat bread, whole grain sliced and cubed 1 lb ground pork or turkey ( I used Jimmy Dean's Turkey Crumbles, which was 8 oz and that worked great! ) 1 1/2
Read more

Good Eating Monday: Peach Cobbler Dump Cake!

-
Image
Yes, I tried another new Pinterest recipe and this one is a winner! The primary dictionary definition of a "Dump Cake," is an easily made cobbler in which cake mix is dumped over canned fruit or pie filling.  This recipe was pinned from Del Monte, which means it's been a recipe that's been created & tested in a corporate test kitchen. That's one benefit of all those label, can & box recipes provided by manufacturers on their product packaging. You can even buy cookbooks featuring nothing, but package & label recipes of which many are vintage. The only changes I'd suggest is add one more 15 oz can of fruit. It can be more peaches, cherry fruit cocktail, regular fruit cocktail or whatever you want. (So, I've noted 4 cans of peaches in the recipe.)   It just needs a little more volume on the fruit quantity.  And stir a teaspoon or two of cinnamon into the fruit! Otherwise, this is an excellent, quick dessert you can serve hot with v
Read more

Good Eating Monday: Old Fashioned Cinnamon Raisin Bread Pudding!

-
Image
Welcome to the first week of February! It's supposed to be 31 degrees tonight, so after cleaning up the front walk beds, I went around covering various things that either are blooming, about to bloom or that have sensitive leaf buds, like my hydrangea's.  I picked all the yellow daffodils and brought them inside for a cheerful vase on my counter. For Garden Pic Wednesday this week I have an excellent photo of a pine tree flower! You didn't know pine trees flower?  Well, you'll have to stop back for a look! Today's Good Eating Recipe is a family favorite my Mother used to make often for us as kids: Old Fashioned Cinnamon Raisin Bread Pudding! What Old Fashioned Cinnamon Raisin Bread Pudding Looks Like This is just your basic wholesome old fashioned bread pudding made with just eggs, bread, milk, vanilla, cinnamon, sugar & raisins! No sauces to make. Just simple bread pudding. We'd eat it hot with a little evaporated milk poured over the top.
Read more

Garden Pic Wednesday: Ajuga & Lettuce Crop

-
Image
T oday's Garden Pic is a nice January shot of some Common Ajuga draping over the edge of a large container out front & my bumper crop of lettuce Ajuga: It's a ground cover with a burgundy tinge to it's leaves. It reaches it's best color in shade, but can tolerate light sun. This Ajuga just gets morning sun. It throws runners like a strawberry does, spreading along the ground. It's reaching for the ground and will establish once it touches around the shady side of the stump the container sits on. It's a member of the mint family.  My Winter Crop of Lettuce: This is a french head lettuce I got ordered from Seed Savers for spring 2021. It went to seed in May 2021, then dozens popped up around Sept. I separated them, this whole 4 x 8 raised bed with them. I dined on fresh crisp lettuce all winter! I've left 2 to go to seed on one end of the raised bed, so can have lettuce all winter again!  I've joined a group a ladies in a Book Club that meets once a mo
Read more