Whatcha Got Cookin' by Ellen Watts

 
 
 
 
 

This recipe comes from my dear friend, Fran McKinney.  Fran has many wonderful recipes and is a great cook.  I’m so thankful that she shared this recipe with us.  I think she should make it, and share it at a fellowship meal.  I plan to try it on my family.

 

 

Pierogi Casserole

 

1 pkg. (24oz.) ORE-IDA Steam and Mash Cut Russet Potatoes

9 Lasagna noodles, uncooked

½ Cup (4oz.) Philadelphia cheese & onion cream cheese spread

6 green onions, thinly sliced

1 pkg. (8oz.) Kraft shredded triple cheddar cheese with a touch of Philadelphia (divided)

1pkg. (3oz.) Oscar Meyer Bacon Bits (divided)

 

 

  1. Heat oven to 375 degrees
  2. Prepare potatoes per package instructions and cook noodles
  3. Combine potatoes, cream cheese spread, onions, ½ Cup bacon bits, and 1 Cup cheddar cheese
  4. Drain noodles - spray 9 X 13 baking dish
  5. Place noodles in Baking dish, cover with 1/3 of potato mixture, repeat twice.
  6. Top with remaining bacon bits and cheddar cheese. Cover with foil.
  7. Bake 33-35 minutes or until heated through. Uncover for last 5 minutes of baking.
  8. Let stand 5 minutes before cutting to serve.
 
 
 

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Pierogi Casserole
         

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