Pam's Pierogie Casserole

This recipe comes from Pam at the Berwick office.  She says you can use instant potatoes to speed things up!  It was a huge hit at the office autumn party, even among my fussy co-workers. (Advertising and circulation staff, it turns out, are much pickier eaters than reporters, who tend to fall on any food offerings like a pack of wild dogs.)

Ingredients:
Six servings of mashed potatoes
1 Onion, chopped
Butter
American cheese
1/2 box lasagne noodles

1. Cook the onion in butter. You can do this in the microwave!
2. Put a layer of onions on the bottom of a crock pot, cover with layer of mashed potatoes, finish with a layer of noodles. Repeat - be sure you finish up with a layer of onions.

Cook until the noodles are done.

Zucchini casserole

This recipe comes from my friend Margaret Wettling.  It's a great way to use up a lot of zucchini, and even non-vegetable lovers (i.e. Leon Bogdan), like it.

This will make you one loaf. Double it to fill a 13x9 inch pan.

4 Cups grated zucchini
1 Cup Bisquick
1/3 Cup vegetable oil
1/2 Cup grated cheese (I like parmesan.)
1 Tablespoon parsley
Garlic to taste
4 eggs

Mix everything together. Bake at 350 degrees or until golden brown and bubbly.

See? Easy.