Pierogi Lasagna Casserole



Ingredients

9 lasagna noodles, uncooked

4 cups hot mashed potatoes

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

6 green onions, thinly sliced

1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided

2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

Instructions:

Preheat oven to 375°F. Spray a 13×9 baking dish with cooking spray.

Cook noodles as directed on package, omitting salt. Combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.

Place 3 noodles in the baking dish; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and cheddar; cover.

Bake 33-35 minutes or until heated through, uncovering for the last 5 min. Let stand 10 minutes before serving.

Review: "This was awesome and just like pierogis, but so much easier. I used left over mashed potatoes to which I added some sour cream. I also added a can of saurkraut which extended my potatoes somewhat as I didn’t have quite as much as the recipe said. Great dish and I froze the left overs for a quick dish in the future."

"I make this all the time for my fiance. However, I make it using lasagna, Idahoan instant garlic mashed potatoes, cream cheese, fresh garlic, onion (occasionally), and mozzarella cheese. I also add steamed broccoli and chicken to the mashed potato mixture now and it is absolutely delicious. This casserole usually lasts us a couple days and is a frequent request. A family favorite and We LOVE it!"