Pan Pierogies - cooking recipe

Ingredients

instant mashed potatoes (20 serving size)
12 lasagna noodles
1 lb. Velveeta cheese
1 stick margarine
1/2 bag frozen onions or 1 large chopped onion

Preparation

Melt margarine and saute onions until clear.
Dice up cheese into the margarine mixture and heat on low until melted.
Boil lasagna noodles until tender (not overdone).
Cook potatoes according to directions.
Add cheese mixture to potatoes, stirring constantly, and add extra milk to make smooth and spreadable.