| | Sides | | Perogi Potatoes (print) | | Provided By: Katie | | Description: | | Ingredients | 1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes (I used 3 bags of instant garlic cause I couldn't find these!)
1 box lasagna noodles
1x 8-oz. tub PHILADELPHIA Chive & Onion Cream Cheese Spread
6 green onions, thinly sliced
2 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA (I used Walmart Triple Cheddar cause I couldn't find)
1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits
Garlic salt/pepper | | Directions | Heat oven to 375°F.
Prepare potatoes as directed on package. Meanwhile, cook the noodles.
Combine potatoes, cream cheese spread, onions, bacon, garlic salt, pepper, and 1 bag cheddar.
Drain noodles. Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture and a handful of cheese. Repeat layers twice. Top with remaining cheddar. Loosely cover. (I DID 4 NOODLES IN EACH LAYER)
Bake 33 to 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. before cutting to serve. | | Notes | | |
|
