I made this casserole for a Christmas party with an international theme. No one really had a clue what it was supposed to be, so it’s best labeled as “mashed potato lasagne.” It’s tasty and a kid-favorite, but it’s also really rich. The picture was taken just before I put the casserole into the oven and I forgot to take an after picture!
1 lb lasagna noodles
3/4 lb grated extra-sharp white Ccedder cheese
1 sticks of butter or margarine
2 large onions finely chopped
8 cups instant potatoes (6 servings according to package)
salt and pepper to taste
sour cream (optional)
– Preheat oven to 350 degrees,
– Cook noodles according to directions.
– Make instant potatoes according to package.
– Add cheese to instant potatoes and beat well.
– Saute’ onions in butter until soft.
– Add 1/2 of the onion mixture to the potato mixture.
– Salt and pepper to taste.
– Spray a 9x13x2 inch pan with cooking spray.
– Place a layer of noodles on bottom of pan and then a layer of potato mixture.
– Repeat, ending with a layer of noddles.
– Pour remaining onions over entire top.
– Cover with foil and bake for 20-25 minutes.
– Let stand at least 10 minutes before serving.
– Cut into squares and serve with sour cream.
Linda’s Notes:
– This is fine to put together the night before, just don’t put it in the oven completely cold or the noodles will have a horrible consistancy.
– After baking it’s better to let this stand until it’s just barely warm to touch so it’s easier to cut. It will still be nice and warm in between the noodle layers.
– This could be made super, super easy by just cooking frozen good-quality pierogies and layering them with cheese or just butter.
Delusions of Chefery 