Tuesday, January 27, 2009
Hail the lazy man's pierogies
This is an easy recipe for those relocated Pittsburghers who might be looking for a taste of home during this Sunday’s Super Bowl.
Local Steelers fans may want to try this black and gold pierogi casserole, too, especially those who honor the Polish dumplings and didn’t learn how to make them from a studda bubba.
But, be warned, this variation of the national dish of Pittsburgh is not for those who have turned to Weight Watchers to shed a few post-holiday pounds.
1/2 box of lasagna noodles
1 1lb., 8 oz bag of Ore-Ida Steam and Mash Potatoes
1 medium yellow onion, chopped
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup ricotta cheese
1 stick salted butter
salt and pepper to taste
Boil noodles, drain and set aside. Sauté onion until it is translucent. Heat the potatoes in microwave per the instructions on the back of the bag, but don’t use milk and butter to prepare them. Fold the cheddar and ricotta cheeses, onion, salt, pepper and sour cream into the potatoes in a large bowl.
Layer the noodles and potato mixture in a 9 1/2- inch-by-11 inch casserole dish after placing several pats of butter on the bottom, and then on top of each layer of noodles.
Cover with aluminum foil and cook in a 350 degree oven for about a half hour. Remove foil, spread some more butter on the top and continue heating for another 15 minutes. Sprinkle some more cheddar cheese and ground pepper on top before serving.