Cheese and Mushroom Pierogi
3 lasagna noodles
6 large potatoes, peeled
1/2 cup milk
1 cup cottage cheese
2 green onions, chopped
salt and pepper
1 tablespoon butter
1 onion, chopped
4 cups mushrooms, sliced
3/4 cup old orange or white cheddar cheese, shredded
2 tablespoons dry bread crumbs
In large saucepan of boiling water, cook noodles for about 8 minutes. Transfer noodles to bowl of cold water and set aside.
Add potatoes to pot, cover and cook for about 20 minutes or until tender. Drain very well. Mash, add milk and egg, mash again. Add cottage cheese and green onion, salt and pepper to taste. Set aside
In skillet melt butter, cook onions and mushrooms over medium low heat for about 2 minutes or until most of the liquid has evaporated.
In greaed 8x8 inch dish, spread half of potato mixture. Cover with 1/2 of noodles, cut to fit. Spread on mushroom mixture. Cover with remaining noodles, then potatoes. Sprinkle with cheese and breadcrumbs.
Bake at 400 degree for 20 minutes or until lightly browned.