Tastes Like A Pierogi Bake

Pierogis are a polish dumpling (similar to a ravioli) that I grew up eating a lot of in Western Pennsylvania for lenten dinners. Among other things they can be filled with sauerkraut, prunes (!!!), but we usually always had potato and cheese ones served with pan fried onions.  The smell of onions caramelizing in butter always draws me to the kitchen and when you add them to the mashed potato layer in this casserole to top off the pasta layer and take a bite, it tastes so much like an actual pierogi! This recipe may have a few steps but it takes much less time than making enough pierogis to feed a large family.

Ingredients

2 pounds potatoes
1 medium onion, chopped
1/2 pound curly pasta (farfalle, rotelli, egg noodles)
1 T. extra virgin olive oil
4 oz. cream cheese, softened 
1/2 cup butter, divided
1 tsp. salt
8 ounces sharp cheddar cheese, grated

Directions

Preheat oven to 350 F. Peel potatoes, chop into quarters and boil until tender, about 30 minutes. While potatoes are boiling, cook pasta according to directions. When pasta is done, drain and stir in 4 tablespoons of butter. Spread in bottom of a 13" x 9" baking dish. In a large skillet over medium heat, saute onions in 1 tablespoon olive oil until caramelized. When potatoes are done, drain and mash with 4 tablespoons of butter, cream cheese and salt. Make sure no lumps remain. Fold in onions. Scoop mashed potato mixture over top of pasta layer and spread evenly. Cover and bake for 25 minutes. Remove from oven and sprinkle cheddar cheese all over top allowing it to melt before serving.