Pierogi Lasagna

1 pound bacon
2 large onions (2 cups)
32 ounces Steinfeld’s Sauerkraut
2 packages mashed potatoes (4 cups)
1 large package mild cheddar cheese, grated
1 box lasagna noodles
1 stick of butter

Cut bacon into 1/2" pieces. Fry until crispy. Remove bacon. Add onions to bacon grease and cook until golden brown. Return bacon to onion mixture. Rinse Sauerkraut lightly and squeeze out most of the liquid (reserve 1/4 cup of this liquid). Add Sauerkraut to bacon and onion mixture. Cover and cook on medium heat for 45 min. to 1 hour or until mixture is golden brown and tender. Stir occasionally. Add the reserved liquid and cook for an additional 5 minutes. Heat mashed potatoes in microwave and season to taste. Cook lasagna noodles. Butter bottom of 9 by 13 inch baking dish. Place a layer of noodles in pan. Add layer of mashed potatoes. Drizzle about 3 tablespoons of butter. Add layer of Sauerkraut mixture. Add layer of cheddar cheese. Repeat 3 times. Bake at 350 degrees for 45 minutes. Optional: Add slices of kielbasa between layers.

Linda, Corland, OH - Third Place Winner (Entrees), Steinfeld’s Sauerkraut Recipe Contest 2006

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