698724 perogi lasagna

Yield: 4 servings

Measure Ingredient
1 pounds Lasagna noodles, cooked and drained
12 14 med. potatoes
1 pounds Velveeta cheese, cubed
½ To 3/4 lb. oleo
2 mediums Onions, chopped

Saute onions in the oleo, place half in bottom of 9 x 13 inch pan.

Boil potatoes and make coarse mashed potatoes with a little milk.

Fold in half the cheese. Layer noodles, spread with half the potato mixture. Repeat. Place another layer of noodles on top. Spread remaining onions and oleo over top. Use other half of cheese over all. Bake at 350 degrees for 35 minutes or until golden.

Submitted By BARRY WEINSTEIN On 02-27-95

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