Pierogi Casserole
This Pierogi Casserole can be a hearty side dish or meatless meal. After decades of making individual pierogi's, my mother came across a casserole recipe that tastes like pierogis and is easier to make. After a few tweaks we came up with our family recipe. It is made with layers of egg noodles and a cheesy potato pierogi and/or sauerkraut filling. The amount of each ingredient in this recipe is an approximation. Use more or less of any ingredient that fits your taste.
Ingredients
8 oz egg noodles (I use flat or curly, wide)3/4 - 1 lb. butter (this is A LOT - I use at least 1/2 lb)
1 lb. American cheese (white or yellow)
5 lbs. potatoes - I like russet but any will work (I use less - 4 lbs. IF I'm adding sauerkraut)
5 medium onions - diced (about 3 cups - I always use more. Make an additional 1/2 - 1 cup more if adding sauerkraut).
1 to 2 quarts sauerkraut - Optional (I make half of the casserole all potato and half potato/1 quart sauerkraut)
Instructions
Peel, boil, drain potatoes. Add 3-4 Tablespoons of butter and cheese, then mash.Saute onions in 1/2 to 3/4 lb butter until soft (not brown) - about 20 minutes.
Boil noodles according to directions. Drain and rinse in cool water. Add a little of the onion mixture so the noodles don't stick.
In a large pan (like 9"x13") layer in order: Butter/onions, noodles, potatoes. Repeat layers. Top layer should be the onion mixture.
TIP: For the potato layer: Make flat potato "hamburgers." If the potato mixture is too sticky - place a little of the onion mixture on your hands and make the "hamburger." Place on top of noodles and press lightly down and around.
Optional: IF adding sauerkraut - use 1 quart sauerkraut for half the pan, 2 quarts for the whole pan. Drain, rinse (I don't - I like a stronger flavor), and squeeze out as much of the juice as possible. Place about 1/2 cup of onion mixture for each quart of sauerkraut in a frying pan, add sauerkraut and fry 15 -20 minutes. Place half the sauerkraut mixture over each potato layer.
The top layer of the casserole should be the onion mixture. Cover with foil and bake at 350⁰ for 45 minutes - 1 hour until bubbly. Optional - remove foil and broil for a few minutes for a lightly brown top.
Can be made the night before and baked the next day.