Okay, this is not really lunch - but it could be - it makes yummy leftovers! :)
So good to come home to! This savoury casserole's layers of pasta, potatoes & cheese are reminiscent of pierogies, mmm.
I came up with this recipe myself, when I was craving those delectable potato dumplings but had none. I did have leftover mashed potatoes though, & some leftover noodles, that I layered with cheese in a bowl & nuked. It hit the spot! A few days later I made a family-size batch in the crock-pot, which was even better. This dish goes great with polish sausage - or with breakfast sausage - you can make it the night before to wake up to :)
|6-12 potatoes, peeled & quartered|
1 cup milk (or cream)
1 lb butter, divided
1-2 onions, chopped
1 lb shredded cheese(s) of choice
Pasta of your choice
Some suggestions for potato add-ins or additional layers:
More shredded cheeses, salt & pepper, minced garlic, grated parmesan, sour cream, cottage cheese, herbs of choice, green onion, chopped or sliced sausage, or bacon bits.
While they cook, sautée onions in ½ lb butter, until golden & set aside.
Drain & rinse pasta, set aside while you mash the potatoes.
Drain potatoes, mash with milk (or cream) & remaining ½ lb butter.
If desired, add other potato add-ins of choice. I add minced garlic, salt & pepper, grated parmesan, & a handful of shredded sharp cheddar.
Cover & cook on low all day, or on high if you tend to start late, like me :)
Bake it in the Oven Option
Lightly coat deep dish lasagne pan or casserole dish with olive oil. Lasagna noodles are perfect for this baked version. Layer ingredients as in crock pot recipe. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until top is as browned as you like :) - OR - Refrigerate until ready to bake. Cover with foil. Bake at 375 degrees F (190 degrees C) for about 30 minutes, remove foil, and bake an additional 15-30 minutes.