Nov 292011
 

Today’s Reader Guest Post for The Holiday Project:
Kristin from Elk Grove, California

[Kristin is a friend who always has a bubbly personality and a smile on her face. Throw in the fact that she’s a law student that loves to cook and you’ve got yourself a girl that’s ready to conquer the world! Yep.]

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Hello blog world!  I’m Kristin, and I like food, wine, and purple things.  I’m a second-year law student at UC Davis and I’m a big fan of cooking things quickly with a high yield of leftovers.  My friends Gia and Danielle helped me out with assembling this casserole- cooking is always more fun with friends!  

Piroghy Pie is one of my go-to comfort foods, plus it’s easy and lasts for-ev-er.  In my family, piroghies are kind of a big deal.  They are an Eastern European equivalent to dumplings, but with a thicker “wrapping” (more like pasta) and a potato (and cheese/onion/meat/whatever) filling.  My grandmother cooked this for my family once when we were visiting her (she herself obtained the recipe from a church potluck)- it is kind of a deconstructed piroghy, reconstructed in casserole form (ok, I don’t know what that means, but they say things like that all the time on Top Chef).  I loved it so much I took the recipe home with me!

 Pirogy Pie Recipe

  • ½ yellow or white onion, chopped
  • 16 slices white American cheese
  • 1 box large elbow macaroni (personal experience- this usually is in a bag)
  • 3 c instant mashed potatoes, prepared
  • 1 ½ sticks butter

Note: I usually go big or go home (or go overboard) and make the entire box of instant mashed potatoes, about 1 ½ lbs of pasta, and get a pound of cheese.  That usually fills a 9 x 13 and an 8 x 8 Pyrex.

1. Preheat oven to 350 degrees.

2. Cook macaroni as directed, let cool.

3. Cook mashed potatoes as directed, let cool.  I learned the hard way that impatience with the cooling process hurts.  Then I wised up and prepped the potatoes the night before, so all I had to do was cook the elbow macaroni and assemble.

4. Melt butter and sauté with onions.

5. Layer into pan: pasta, potatoes (try making “hamburger patties” and laying them on top of the macaroni- the potatoes are hard to spread), cheese.  Repeat until the dish is filled, about two layers of each.  Make sure cheese is the top layer.

Pasta Layer

Mashed potatoes and cheese layer

Assistant bloggers!

6. Poke holes in the top and pour butter and onions over.

7. Bake for 35 minutes.  (Advance prep option, cover with plastic wrap and foil (or a lid) prior to baking and freeze.  Remove from freezer, place directly in oven, and bake until hot and bubbly, about 45 minutes to an hour).

8. Enjoy!  Probably with a salad, and possibly in better lighting than a fluorescent kitchen bulb so that pictures taken while goofing around layering cheese turn out better.

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  2 Responses to “Piroghy Pie”

  1. […] Piroghy Pie (By reader: Kristin from Elk Gove, California) […]

  2. […] weather was sunny and great. [Shout out to Amanda and Kristin! Remember their guest […]

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