Ingredients
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3 lbs potatoes, peeled & quartered (about 8)
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8 ounces cheddar cheese, shredded (2 cups)
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1 teaspoon salt
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1/2 teaspoon pepper
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butter (I use lots) or margarine (I use lots)
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1 (12 ounce) box jumbo pasta shells, cooked until tender-firm and cooled under running cold water
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6 cups onions, sliced (Vidalia, if you can get them)
Instructions
- Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
- Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans)
- Stuff each shell with heaping tablespoon of the potato mixture, close edges.
- Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
- Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.