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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This recipe is inspired by Yooper's Awesome Pierogi Casserole (which truly lives up to its name!) Awesome Pierogi Casserole We love it, but DH loooooves cabbage pierogi, and I hate messing with lasagna noodles. So I modified it a bit to suit my family's requests....(and I cheat and use instant mashed potatoes, too) Ingredients:
1 package egg roll wrap |
6 -8 cups mashed potatoes (i use instant to save time--garlic & butter is great) |
2 tablespoons butter |
3 tablespoons chopped bacon |
1 white onion, chopped |
2 tablespoons butter |
1 (15 ounce) can sauerkraut |
8 ounces shredded cabbage |
1 chopped onion |
1 teaspoon pepper |
1 teaspoon salt |
4 cups shredded cheddar cheese |
Directions:
1. In a skillet, brown one onion in 2 tbs butter, add drained sauerkraut, shredded cabbage, salt and pepper.
2. Cook for 5 minutes.
3. Set aside.
4. In a separate skillet, cook bacon and onions to desired doneness (I prefer well-done).
5. Preheat oven to 350 degrees Spread 1/3 of the mashed potatoes in 9x13 baking dish.
6. Top with 1/3 of the cheese followed by a layer of egg roll wrappers cut to fit.
7. Top with bacon mixture, 1/3 of the potatoes, and 1/2 of the cheese, and more egg roll wrappers.
8. Spread cabbage-sauerkraut mixture over the this and top with egg roll wrappers.
9. Spread remaining potates, top with egg roll wrappers, and sprinkle with remaining cheese.
10. Bake at 350 for 30-40 minutes or until the cheese is melted and bubbly.
11. Serve with Sour cream.
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