I have made this Pierogi Casserole, for which the recipe was published in the February 2000 issue of the magazine _Hometown Cooking_. Sticks to your ribs. Could probably be simplified a little more, to make it truly "lazy"!

PIEROGI CASSEROLE

12 dried lasagna noodles
8 medium potatoes (2-2/3 lbs.), peeled and cubed
4 to 6 large onions, sliced
2/3 cup butter
2/3 cup milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1-1/4 cups shredded cheddar cheese

Cook noodles according to package directions. Drain and rinse with cold water. Drain and set aside.

Cook cubed potatoes in boiling water about 20 minutes or until tender. Drain and place in large mixing bowl.

In large skillet, cook onions in half the butter about ten minutes or until tender. Set aside.

Add remaining butter, milk, salt, and pepper to potatoes. Beat or mash potatoes until smooth. Stir in 1/2 cup of the cheese.

Lightly grease 3-quart rectangular baking dish. Stir 1/4 of potato mixture into onions and spread in bottom of prepared baking dish. Top with three cooked lasagna noodles. Spread with 1/3 of remaining potato mixture. Repeat layering of noodles and potato mixture two more times. Top with remaining lasagna noodles. Cover and bake in 350-degree oven for 30 to 40 minutes or until heated through. Uncover and sprinkle with remaining cheese. Let stand for 15 minutes before serving. Makes about 15 side-dish servings, 267 calories each.