#466 - Pierogie Potato Pie

(by Shirley McNevich)

8oz. lasagna noodles
8-10 red potatoes
1/3 cup butter
1 medium onion (chopped)
1 cup shredded provolone cheese
1 cup shredded cheddar cheese
1 cup fresh breadcrumbs (cut 2 slices of bread into small pieces)
Parmesan cheese for sprinkling
2 TBSP Parkay margarine
2 tsp. salt

Peel and wash potatoes--slice them in quarters. Place in a saucepan and cover with water--add 1 tsp. salt. Bring to a boil and cook about 20 minutes or until tender. Drain water off of potatoes and mash with a potato masher, add 2 TBSP Parkay and 1 tsp. salt--mix well. Set aside. In a small pan, sautee the 1/3 cup butter with the chopped onions until onions are tender--set aside. In a small bowl, combine cheddar cheese and provolone cheese--use your hands to mix them lightly together. Cook lasagna noodles according to box directions and drain. Arrange lasagna some of the noodles on the bottom of a 3 qt. casserole dish (greased or sprayed with Pam). Spoon a light layer of buttered onions on top of lasagna noodles. Scoop a layer of mashed potatoes on top of the onions. Sprinkle a layer of cheese over the mashed potatoes. Repeat more layers of noodles, then onions, then mashed potatoes, then cheese--repeat layers until ingredients are gone. Sprinkle the entire top with Parmesan cheese. Place the bread crumbs on top of the Parmesan cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil after 30 minutes and bake 10 minutes longer.