This is a very easy make-ahead potato dish. Personally, I think that perogies are heavenly bundles of goodness. Potato and cheese married in a pasta pocket then accompanied by sour cream?!? It's a carb addicts DREAM! Oh the different things you can stuff into them ... various cheeses, bacon, onion ... OH MY! Perfection, I tell ya!
This is an easy way to get my perogie fix and it serves a family gathering too. You can change it up with bacon etc if you'd like. This is the basic version.
15 lasagna noodles, not oven ready variety
2 cups Cottage Cheese
1/4 tsp onion salt
1 cup cheddar cheese, grated
2 cups mashed potatoes
salt and pepper, to taste
3/4 cup butter
1 cup onion, grated
sour cream - garnish
Preheat oven to 350F. Cook noodles in salted water and drain.
Line the bottom of a greased 9x13-inch baking pan with half of the noodles. Mix cottage cheese, egg and onion salt together; spread over noodles. In the same bowl, mix cheddar cheese with the potatoes, salt and pepper. Put another layer of noodles on top of the cottage cheese layer in the pan. Spread cheddar cheese mixture over noodles.
Melt butter in a frying pan and saute the onions until they are transparent and soft. Pour over the casserole. Cover.
If you're not going to use the casserole immediately put in fridge until ready to cook. Follow cooking instructions below. You will have to increase the cooking time a bit.
If you're going to use the casserole right away, bake it for 30 minutes or until heated through. Let stand for 10 minutes before cutting. Serve with sour cream.