I never realized that Pierogi were more of a local food to our area. I have always liked them. When i was younger I once ate 17 of them. I had a high metabolism...
Churches will sell homemade ones... espcially now since it is Lent. I have great intentions of making homemade pierogis. They are a lot of work and having a 2 year old wouldn't really make that possible. Until then this is as close as i will get to homemade. Or we will still enjoy Mrs. T's (Hayden likes them better).
Pierogi Casserole
serves 4-6
8 medium yukon gold potatoes, peeled and cut into fours
1 medium onion, chopped
8 ounces of cheese, cubed or shredded (Velveeta will work best, second best is hand-grated cheddar)
1/2 pound pasta (farfalle or lasagna noodles)
1 1/2 sticks of butter
Preheat oven to 350.
Peel potatoes and chop into quarters. Set them in a large pot and cover with water, allowing it to come to a boil. Boil potatoes until tender, about 30 minutes. While potatoes are boiling, cook pasta according to directions, and once drained mix with two tablespoons of butter. Set aside. In a large skillet over medium heat, melt two tablespoons of butter and saute chopped onion until soft.
Drain potatoes and mash with one stick of butter and cheese. Make sure no lumps remain. Fold in onions.
Spread out pasta in a large baking dish and spread mashed potato mixture over top. If desired, top with more cheese and onions. Bake at 350 for about 25 minutes
Recipe from http://www.howsweeteats.com
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