Perogy Casserole

Ingredients:

• 9 lasagna noodles
• 2 cups of dry cottage cheese
• 3 cups of mashed potatoes (3-5 medium potatoes)
• salt & pepper
• 1 cup of chopped onion
• 1 egg
• 2 tsp. onion salt
• 2 cups of shredded cheese
• 1/2 cup of margarine or butter
• 1 package (about a pound) of bacon

Instructions:

1. Preheat oven to 350 degrees.
2. Cook lasagna noodles as per Instructions.
3. Boil the potatoes. I don’t peel my potatoes, but you can if you prefer.
4. While that’s cooking, chop onion, bacon, and grate your cheese. 
5. Fry bacon until crispy. Remove from pan, leaving the grease behind. (I pour my grease into a cup and scoop it into the garbage when it’s cool–never pour it down the sink). 
6. When noodles are done, drain and shock them by rinsing with cold water.
7. When the potatoes are done, drain them and mash with some butter, milk, salt, pepper, about 1/3 of your bacon and 1/2 cup of the cheese.
8. In a bowl, mix dry cottage cheese, onion salt, and egg.
9. Fry onions in 1-2 tablespoon of butter until golden brown.

Layering:

Begin the layering process using a 9 x 13 inch lasagna pan. (Use cooking spray or butter the bottom if the pan tends to stick.)

Layer as follows:

Three noodles
1/2 of the mashed potatoes
1/2 of the cottage cheese mixture
Three noddles
1/2 of the mashed potatoes
1/2 of the cottage cheese mixture
Three noddles

Top with:

1 1/2 cups cheddar cheese
The rest of the bacon
The fried onions

Bake at 350 degrees for 40 minutes. Let cool about 15 minutes before serving.