Stuffed Shell Pierogies - cooking recipe

Ingredients

3 lbs potatoes, peeled & quartered (about 8)
8 ounces cheddar cheese, shredded (2 cups)
1 teaspoon salt
1/2 teaspoon pepper
6 cups onions, sliced (Vidalia, if you can get them)
butter (I use lots) or margarine (I use lots)
1 (12 ounce) box jumbo pasta shells, cooked until tender-firm and cooled under running cold water

Preparation

Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans)
Stuff each shell with heaping tablespoon of the potato mixture, close edges.
Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.