Pierogi Roll-Ups

I first had pierogies about 10 years ago when my mother-in-law made them.  Her family drizzled browned butter over them before serving.  I was not really fond of the browned butter, I thought they would be better with white gravy over them.  I guess I've been living in the Midwest for too long.  These are pierogies without all the work.  The onions are a must if you are an onion fan.

I first had pierogies about 10 years ago when my mother-in-law made them. Her family drizzled browned butter over them before serving. I was not really fond of the browned butter, I thought they would be better with white gravy over them. I guess I’ve been living in the Midwest for too long. These are pierogies without all the work. The onions are a must if you are an onion fan.

Pierogi Roll-Ups

8 Servings - Serving Size 1 Pierogi

Pierogi Roll-Ups

I first had pierogies about 10 years ago when my mother-in-law made them. Her family drizzled browned butter over them before serving. I was not really fond of the browned butter, I thought they would be better with white gravy over them. I guess I've been living in the Midwest for too long. These are pierogies without all the work. The onions are a must if you are an onion fan.

Ingredients:

  • 8 lasagna noodles
  • 4 potatoes, peeled and cubed
  • 2 onions, chopped
  • 1/2 cup butter
  • 1/4 cup sour cream more if needed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon parsley
  • 1+1/4 cups shredded triple cheddar cheese, divided

Directions:

  1. Preheat oven to 350F.
  2. Cook noodles according to package instructions, set aside.
  3. Boil potatoes until fork tender, about 15 minutes, drain.
  4. Saute onions in butter over low to medium heat until translucent.
  5. Drain onions, reserving the butter into a small bowl.
  6. When potatoes are done, mash with sour cream until smooth.
  7. Fold into the potatoes 1/2 of the onions, the garlic powder, pepper and 3/4 cup of the cheese.
  8. On a cutting board moistened with water, lay noodles out 2 or three at a time.
  9. Spread potato mixture onto each noodle, spreading evenly to the edges.
  10. Drizzle some of the butter from the onions into an 8x8 inch baking dish.
  11. Roll the noodle up, and place it seam side down in the baking dish.
  12. Continue until all noodles are rolled.
  13. Brush each rolled noodle with the reserved butter from the onions.
  14. Drizzle any remaining butter over noodles.
  15. Place a spoonful onions on top of each noodle.
  16. Sprinkle noodles with the remaining cheese.
  17. Cover pan with aluminum foil and bake for about 20 minutes or until cheese is melted.
  18. If desired, remove foil and bake an additional 10 minutes to crisp up the noodles.
  19. Serve with smoked sausage or other meat of your choice.

Notes

I added a 1/2 teaspoon of parsley to the potatoes. It was not shown in the ingredient photo because I decided to add it at the last moment.

http://www.thehungryhoarder.com/2013/02/06/pierogi-roll-ups/

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