Chemo Sandy's pierogi casserole

Mom has recently started attributing any slight memory fail, Freudian slip, or general mind zap to what she calls "Chemo brain." Truly,the rest of us haven't noticed even a slight uptick in her fairly common, adorable goofs since the start of chemotherapy. But hey, we'll give it to her.

In the spring, especially around Easter, I am lucky enough to gorge myself on her amazing homemade pierogies. Unlike more traditional straight-up Polish ingredients (potato and cheese, cabbage, etc), her specialty is ricotta and dill pierogies. Sauteed with butter and onions, they are fresh and light and beautiful.

With chemo, Mom's energy level has dropped. Painstakingly rolling out the dough and hand-forming each pierogi is no fun when you feel like you have the flu. Despite the fact that we try to get her to not cook at all, she can't help but make some treats for when we come into town. This gave birth to the pierogi casserole. Tastes like nostalgia, and who doesn't love a casserole? It's damn tough to screw up. Eat, enjoy, and wash it down with some cheap red wine, Chemo Sandy style.

Mom's Ricotta and Dill Pierogi Casserole

1 bag Amish style noodles
1 large container ricotta
1/2 cup chopped onion
dill to taste (fresh preferred)
1 egg
salt, pepper
1 stick butter

Cook noodles. Saute onion in butter. Add noodles.

Mix ricotta with salt, pepper, egg and a couple tablespoons of dill.

Make two layers, noodles and half ricotta.

Bake at 325 for 1/2 hour.