Pierogi Casserole - cooking recipe

Ingredients

1 lb lasagna noodles
3/4 lb grated extra-sharp white Ccedder cheese
2 sticks of butter or margarine
2 large onions finely chopped
10-12 potatoes (mashed = 8 cups)I used instant potatoes and they worked just fine
salt and pepper to taste
sour cream

Preparation

Cook noodles (do not use no cook noodles) according to directions. Mash potatoes, add cheese and beat well. Saute' onions in butter until soft. Add 1/3 of the onion mixture to the potato mixture. Salt and pepper to taste. Butter a 9x13x2 inch pans; two smaller ones work well also. 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 in a preheat 350 oven for 20-25 minutes. Let stand 10 minutes before serving. Cut into squares and serve with sour cream.

Can be put together the day before but let it come to room temperature before baking. I usually bake an hour and a half before dinner and let it set up, much easier to cut and it does hold its heat.