Pierogi Casserole

Ingredients:

·         5 potatoes, peeled and cubed

·         1/2 cup milk

·         4 tbsp butter

·         1/2 lb. of bacon

·         1 onion, chopped

·         6 cloves garlic, minced

·         6 lasagna noodles

·         2 cups shredded Cheddar cheese

·         Black pepper to taste

·         sour cream & chives to serve

Directions:

1.    Place bacon on foil lined baking tray, place in oven and set to 350 degrees F (175 degrees C). Remove bacon when cooked and crumble. Leave oven at 350.

2.    Place the potatoes in a large pot of salted water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, allow to steam dry, then combine with the milk and 2 tablespoons butter, mash and set aside.

3.    Melt 2 tablespoons of the butter in a skillet over medium high heat. Sauté onion, then drain into a bowl and remove ¾ of the onion with a slotted spoon and add back into the pan with the garlic for a few minutes, fold into mash with bacon, cheese and black pepper.

4.    Cook the lasagna noodles according to package directions. (you will have to cut them to fit size of pan)

5.    Place 1/3 of the mashed potatoes into the bottom of a greased glass bread pan, add 2 noodles, then 1/3 mash, 2 noodles, 1/3 mash, and the last 2 noodles. Top with reserved onions and melted butter, cover with foil and bake for 30-45 min.

6.    Cool for 5-10 min. & serve with sour cream and chives. Goes well with pickled beets.