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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

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696 - Pierogie Pie

(by Shirley McNevich)


6-8 medium red potatoes
1 tsp. salt
1 - 12oz. package extra wide egg noodles
1 chopped onion
2 tsp. fresh or dried parsley
1/2 stick Parkay margarine + 1 TBSP
8oz. Velveeta cheese

Wash and peel potatoes. Place peeled potatoes in a saucepan with the salt and
cover them with water. Bring to a boil, and then cook about 20 minutes (or until
tender). While draining the water off of the potatoes, SAVE 1 cup of the potato water.
Mash the potatoes with 1 TBSP Parkay and the saved cup of potato water. Cut the
Velveeta into chunks and mash the cheese in with the mashed potatoes. Cook the
egg noodles according to package directions, and then drain them. Pour the cooked
noodles into the potato/cheese mixture and gently stir with a spoon. In a frying pan
add the 1/2 stick of Parkay and the parsley and chopped onions --saute the onions
until transparent. Pour the onion/parsley in with the mashed potato mixture--stir.
Grease a casserole dish. Scoop entire mixture into the casserole dish. Bake
uncovered at 350 degrees for 30 minutes. It will be better the second day once the
flavor goes through it.

 

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• prev: 695 - Ham and Pea Salad
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• next: 697 - Applesauce Nut Bread

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