#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, 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, 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 --sautee 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.